Description
“Easter lamb in the oven” is a variation of the traditional Easter dish from Halkidiki , in a “lighter” version. The original recipe contains rice, which is cooked in the pan with the meat liquids and spices which makes it very rich in fat and calories. Despite this, every household in that area will prepare it, and it was definitely always made during our grandmothers’ time.
Ingredients
- 800 gr. boneless leg of lamb
- 8 spring onions
- 1/3 bunch of coarsely chopped dill
- 1 handful of coarsely chopped parsley
- 100 gr. white wine
- 4 tbsp. olive oil
- salt – pepper
Instructions
- Preheat the oven to 170. C
- Wash and trim the spring onions and cut them into 3 parts.
- Wash and coarsely chop the dill.
- In a pan, place the meat, aromatic herbs, olive oil, salt and pepper, stir.
- Add the wine and 1/2 cup water.
- Cover with foil and bake for about 60΄- 80΄.
- Uncover and continue cooking until the meat browns for about 30΄- 45 ‘more.
- Serve with sauteed vegetables with sumac or with a salad of your choice.
Notes
Cook’s Tip
Once the meat is removed from the oven, you may pour 1/4 cup of warm water over the meat. Not exactly healthy, but then it is Easter, after all!
Doctor’s Tip
Giant meat is classified as red meat. It contains 75 micrograms of cholesterol while lamb contains 114 micrograms. Although it contains more sodium than lamb, it also contains large amounts of potassium, which makes it the healthier option
- Prep Time: 15'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 569
- Sugar: 1,6 gr
- Fat: 32 gr
- Carbohydrates: 4,4 gr
- Fiber: 1 gr
- Protein: 57,2 gr