Tag: lemon

Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

Ingredients (2 servings ):

  • 6 lamb chops
  • 1 lemon
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1 small red chilli pepper
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • a bunch of asparagus stalks

Preparation method:

  1. Chop the garlic.
  2. Chop the red chilli pepper.
  3. Squeeze the juice of half of the lemon.
  4. Mix together in a flatter bowl the chopped garlic, chopped chilli, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, I added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
  5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
  6. Meanwhile, prepare the asparagus:
  7. Wash the asparagus stalks and tear off their woodsy lower third.
  8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
  9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
  10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

Guinea Fowl with Lemon – Italian Recipe

Ingredients (2 servings):

  • 2 guinea fowl thighs
  • 1 medium onion
  • a few tablespoons olive oil
  • 1 lemon
  • 200 ml sweet or semi-sweet white wine

Preparation method:

  1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
  2. Dice the onion.
  3. Scrape some strips of rind from the lemon.
  4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
  5. Add the guinea fowl thighs to the pot and brown them on both sides.
  6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
  7. Serve while hot, garnished with some lemon slices and chopped green onions.

Lamb and Artichoke Stew – Recipe

Ingredients (6 servings)

  • 2 tablespoons olive oil
  • 1 kg lamb
  • 3 medium yellow onions
  • half a lemon
  • 1 head of garlic
  • 200 ml red wine
  • 100 ml tomato passata (thicker tomato juice)
  • 4 large artichokes
  • salt and black pepper to taste

Preparation method:

  1. Chop the onion.
  2. Chop the garlic.
  3. Cut the lamb into 2 cm cubes.
  4. In a large pot, add the fattier pieces of lamb and over low heat render them to fat.
  5. Add the chopped onions and garlic and saute about 5-7 minutes over medium heat, until the onions are soft and fragrant.
  6. Add the cubed lamb, the red wine, salt and pepper to taste. Bring to boil and cook over medium-low heat for about half an hour.
  7. Add the tomato paste, lemon juice and keep cooking for another 30 minutes.
  8. Clean the artichokes: Remove their outermost tough leaves.
  9. Using a sharp knife cut the top third part of the artichokes.
  10. Cut each artichoke into quarters and using a paring knife carefully remove the choke of each piece.
  11. Once cut and cleaned place the pieces into a bowl with lemon juice and water or directly into the stew pot, so they do not oxidize.
  12. After adding all the artichokes quarters cook the stew for another 20 minutes or so. Adjust salt and pepper to your liking.
  13. Serve ornating with some chopped green garlic and a lemon wedge.