It’s been a while since I posted a recipe, and Easter is this weekend.
Time flies when you’re in a Covid-19 induced mind fog and, basically, time has lost all meaning.
But, even though we’re not enjoying our usual holiday traditions or large get-togethers, we’re still here and that’s something to celebrate.
Hoping you and yours stay safe and well!
Hints:
If you’re preparing a meal for two, here’s a marinade for 3/4 pound lamb chops:
1/4 Cup olive oil
2 1/2 Tablespoons lemon juice
1 1/2 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon garlic powder, more or less
salt and pepper to taste
Lamb chops are best when they are medium – medium rare (62ºC / 145ºF).
The meat should be blushing pink in the centre.
Be sure to allow them to rest before serving so they will stay juicy.
Wondering what to serve with Greek lamb chops? Here are some ideas:
Mashed potatoes or garlic baked potato wedges
Asparagus, marinated white bean salad or buttery carrots
Greek salad with feta cheese and pita bread
About that Greek Salad…
In Greece it is called horiatiki (Village Salad) and has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, with a dressing made from olive oil and vinegar or lemon juice and seasoned with a little dried oregano.
But no lettuce.
Greeks eat seasonally, and that means fresh. A Greek Salad is usually a summer dish. Since lettuce only grows in Greece during the winter months a traditional horiatiki does not include lettuce.
Feta is Greece's most famous cheese and, according to many recent reports, it's also the healthiest cheese in the world. Mainly made from sheep or goat milk (often combined), Feta cheese is nutrient-rich.
If, in your household, a salad isn’t a salad without lettuce, just add it and enjoy.
Zorba won’t be visiting with the salad police.
Tzatziki Sauce is also excellent as a dressing for gyros or Greek Salad, or as a dipping sauce for raw vegetables.
A box of phyllo usually has 24 leaves in it.
If one set of blintzes has one leaf more or less, no problem.
Tzatziki Sauce
Place in a food processor or blender
8 ounces plain yogurt
1 cucumber, peeled, seeded and diced
1 Tablespoon olive oil
1/4 lemon, juiced
1/2 Tablespoon chopped fresh dill
3 cloves garlic, peeled (1 teaspoon garlic powder, more or less)
salt and pepper to taste
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.
Greek Lamb Chops
Place in a large bowl
1/2 Cup olive oil
1/3 Cup fresh lemon juice
1 Tablespoon dried oregano
2 teaspoons chopped rosemary
4 garlic cloves, minced or 2 teaspoon garlic powder
salt and pepper to taste
Add
2 pounds lamb chops
Allow to marinate for at least 10 minutes, the longer the better.
Heat a griddle pan or outdoor grill.
Cook the lamb chops for 3 to 4 minutes per side until they are almost charred.
Stand the chops up to allow the fat to render and crisp up.
Remove the lamb chops from the heat and allow to rest for 5 minutes.
Garnish with lemon slices or wedges before serving.
Greek Style Cheese Blintzes
Makes 12 blintzes
Place in a medium bowl
8 ounces cream cheese
1/2 Cup orange marmalade
1 large egg
Beat until smooth.
Melt
1/2 Cup butter or margarine
Unroll on waxed paper
8 ounces phyllo leaves
Place a damp towel over the leaves when not layering and brushing with butter or margarine.
Place on a cutting board
1 phyllo leaf
Lightly brush with melted butter or margarine.
top with another phyllo leaf and brush with melted butter or margarine.
Repeat with another 6 leaves.
Cut into thirds.
Using 1/4 of the cream cheese mixture in total, spoon mixture on each portion.
Roll up the 3 blintzes and place on an ungreased cookie sheet.
Repeat 3 times with the remaining phyllo, cream cheese mixture and melted butter or margarine.
Preheat oven 375º F
Brush tops with remaining melted butter or margarine.
Bake 30 minutes.
