25+ Irresistible Greek Lamb Recipes for a Mediterranean Feast

Greek cuisine is renowned for its bold flavors, fresh ingredients, and a rich culinary heritage that has been passed down through generations. At the heart of this gastronomic tradition lies lamb, a beloved ingredient that epitomizes the essence of Greek cooking.

With its tender texture and robust flavor, lamb can be prepared in a multitude of ways, from hearty stews and savory pies to grilled kebabs and spiced meatballs.

In this blog article, we’ll explore over 25 mouthwatering Greek lamb recipes that celebrate this versatile meat. Whether you’re hosting a dinner party, looking for a comforting family meal, or simply craving a taste of Greece, these recipes will inspire you to bring the flavors of the Mediterranean to your kitchen.

Join us on this culinary journey and discover how to create authentic Greek dishes that are sure to impress!

25+ Irresistible Greek Lamb Recipes for a Mediterranean Feast

Incorporating lamb into your meals opens up a world of culinary possibilities, especially when inspired by the vibrant flavors of Greek cuisine. From the aromatic spices of Kleftiko to the crispy layers of Spanakopita, each recipe showcases the unique characteristics of lamb while celebrating fresh ingredients and traditional cooking methods.

As you try out these 25+ Greek lamb recipes, you’ll not only delight your taste buds but also share in the rich cultural heritage that Greek cooking represents.

So gather your family and friends, fire up your grill, or prepare your oven, and get ready to savor the delectable tastes of Greece right at home!

Greek Lamb Recipes

Greek-Style Lemon Herb Grilled Lamb Chops is a delightful dish that combines the succulent flavor of lamb with a zesty, herbaceous marinade. Perfect for a summer barbecue or a family dinner, these lamb chops are sure to impress your guests with their tenderness and vibrant taste. The marinade, made with lemon, garlic, and fresh herbs, infuses the lamb with a bright and aromatic flavor that pairs beautifully with the smoky char from the grill.

Ingredients:

• 8 lamb chops
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges and fresh herbs for garnish

Instructions:

1. Marinate the Lamb Chops: In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper. Add the lamb chops to the bowl and toss to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
2. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they are covered with a thin layer of ash.
3. Grill the Lamb Chops: Remove the lamb chops from the marinade and shake off any excess. Place the chops on the grill and cook for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
4. Serve: Transfer the grilled lamb chops to a serving platter and garnish with lemon wedges and fresh herbs. Serve immediately with your favorite sides.

These Greek-Style Lemon Herb Grilled Lamb Chops are a fantastic way to enjoy the rich flavor of lamb with a Mediterranean twist. The lemon and herb marinade not only tenderizes the meat but also adds a refreshing zest that balances the lamb’s natural richness. Whether you’re hosting a summer barbecue or looking for a special family meal, this recipe is sure to be a hit. Pair it with a Greek salad, tzatziki sauce, and some warm pita bread for a complete and satisfying meal.

Greek Lamb Souvlaki

Greek Lamb Souvlaki is a traditional Greek dish featuring marinated lamb skewers that are grilled to perfection. This street food favorite is known for its flavorful and tender meat, which is often served with pita bread, fresh vegetables, and tangy tzatziki sauce. The marinade, made with a blend of olive oil, lemon juice, garlic, and herbs, ensures that each bite of lamb is bursting with authentic Greek flavors.

Ingredients:

• 2 pounds lamb shoulder or leg, cut into 1-inch cubes
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers
• Pita bread, sliced onions, tomatoes, cucumbers, and tzatziki sauce for serving

Instructions:

1. Marinate the Lamb: In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the lamb cubes to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece for even cooking.
3. Preheat the Grill: Preheat your grill to medium-high heat.
4. Grill the Souvlaki: Place the lamb skewers on the grill and cook for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness. For medium-rare, the internal temperature should be 145°F (63°C).
5. Serve: Transfer the lamb souvlaki to a serving platter and serve with warm pita bread, sliced onions, tomatoes, cucumbers, and a generous dollop of tzatziki sauce.

Greek Lamb Souvlaki is a crowd-pleaser that brings the vibrant flavors of Greece to your table. The juicy, marinated lamb skewers are perfect for grilling and are easy to serve with a variety of accompaniments. This dish is ideal for casual gatherings, family dinners, or as a delicious street food-inspired meal. Enjoy the souvlaki with fresh vegetables and creamy tzatziki for a truly authentic Greek experience.

Greek Lamb Moussaka

Greek Lamb Moussaka is a classic Greek casserole that layers tender slices of eggplant, a rich lamb meat sauce, and a creamy béchamel topping. This hearty and comforting dish is perfect for special occasions or a cozy family dinner. The lamb meat sauce, spiced with cinnamon and allspice, adds a unique depth of flavor that complements the earthy eggplant and the smooth béchamel sauce.

Ingredients:

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sprinkling
• 1/4 cup olive oil, plus more for brushing
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1/2 cup red wine
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 2 egg yolks

Instructions:

1. Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels. Preheat your oven to 375°F (190°C). Brush the eggplant slices with olive oil and place them on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned. Set aside.
2. Make the Lamb Sauce: In a large skillet, heat 1/4 cup olive oil over medium heat. Add the onion and garlic, and sauté until softened. Add the ground lamb and cook until browned. Stir in the red wine, diced tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes, until the sauce thickens. Stir in the chopped parsley and set aside.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Remove from heat and stir in the nutmeg and Parmesan cheese. Let cool slightly, then whisk in the egg yolks.
4. Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant slices. Spread the lamb sauce over the eggplant, then top with the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
5. Bake: Bake the moussaka for 45-50 minutes, until the top is golden brown and the dish is bubbling. Let cool for 15 minutes before serving.

Greek Lamb Moussaka is a true comfort food that brings the warmth and flavors of Greece to your home. The combination of tender eggplant, spiced lamb, and creamy béchamel sauce creates a harmonious blend of textures and tastes. This dish is perfect for a special family dinner or when you want to impress guests with a traditional Greek meal. Serve it with a side salad and a glass of red wine for a complete and satisfying experience.

Greek Lamb Kleftiko

Greek Lamb Kleftiko is a traditional dish that dates back to the days of the Greek resistance fighters, who cooked lamb in sealed clay pots to trap all the flavors and aromas. This slow-cooked lamb is marinated with garlic, lemon, and herbs, then wrapped in parchment paper and baked until it’s melt-in-your-mouth tender. The result is a wonderfully aromatic and flavorful dish that pairs perfectly with roasted vegetables or a fresh Greek salad.

Ingredients:

• 3 pounds lamb shoulder, cut into large chunks
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup white wine
• 1 large onion, sliced
• 2 large potatoes, peeled and cut into chunks
• 1 large bell pepper, sliced
• Parchment paper and kitchen string

Instructions:

1. Marinate the Lamb: In a large bowl, combine the garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper. Add the lamb chunks and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lay out a large sheet of parchment paper in a baking dish, leaving enough overhang to wrap the lamb completely.
3. Assemble the Kleftiko: Place the marinated lamb on the parchment paper. Pour the white wine over the lamb, then add the sliced onion, potatoes, and bell pepper. Fold the parchment paper over the lamb to create a sealed package, tying it with kitchen string if necessary.
4. Bake: Bake the lamb kleftiko for 3 hours, until the meat is very tender and falling apart.
5. Serve: Carefully unwrap the parchment paper and transfer the lamb and vegetables to a serving platter. Serve immediately.

Greek Lamb Kleftiko is a dish that embodies the essence of Greek cuisine, with its fragrant herbs and slow-cooked tenderness. The parchment paper seals in all the flavors, making each bite incredibly aromatic and delicious. This dish is perfect for a special family dinner or a festive occasion, offering a taste of traditional Greek cooking that’s sure to impress. Pair it with a simple Greek salad and crusty bread for a complete meal.

Greek Lamb and Orzo (Giouvetsi)

Greek Lamb and Orzo, also known as Giouvetsi, is a comforting casserole that combines tender lamb with orzo pasta in a rich tomato sauce. This hearty dish is baked to perfection, allowing the flavors to meld together beautifully. Topped with a sprinkle of kefalotyri or Parmesan cheese, this dish is sure to become a family favorite, offering a taste of Greece with every bite.

Ingredients:

• 2 pounds lamb shoulder, cut into cubes
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 4 cups beef or lamb broth
• 2 cups orzo pasta
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated kefalotyri or Parmesan cheese

Instructions:

1. Brown the Lamb: Preheat your oven to 350°F (175°C). In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown on all sides. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the onion and garlic and sauté until softened. Stir in the diced tomatoes, tomato paste, cinnamon, allspice, and nutmeg. Cook for a few minutes until the mixture becomes fragrant.
3. Simmer the Sauce: Return the browned lamb to the pot and add the broth. Bring to a simmer, then cover and transfer to the preheated oven. Bake for 1 hour, until the lamb is tender.
4. Add the Orzo: Stir in the orzo pasta, making sure it’s evenly distributed. Season with salt and pepper. Return the pot to the oven and bake for an additional 20-25 minutes, until the orzo is cooked and the sauce has thickened.
5. Serve: Sprinkle the top with chopped parsley and grated cheese. Serve hot.

Greek Lamb and Orzo (Giouvetsi) is a satisfying and flavorful dish that brings the warmth of Greek cuisine to your table. The combination of tender lamb, rich tomato sauce, and hearty orzo makes for a comforting meal that’s perfect for any occasion. This casserole is easy to prepare and can be made in advance, making it an excellent choice for busy weeknights or special gatherings. Enjoy this dish with a side of crusty bread and a Greek salad for a complete and delicious meal.

Greek Lamb Meatballs (Keftedes)

Greek Lamb Meatballs, or Keftedes, are deliciously spiced meatballs that are perfect for appetizers, main courses, or even sandwiches. These tender and flavorful meatballs are made with ground lamb, fresh herbs, and a blend of warm spices, then pan-fried to perfection. Served with a side of tzatziki sauce, these meatballs are a crowd-pleaser that brings a taste of Greece to any meal.

Ingredients:

• 1 pound ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Olive oil for frying
• Tzatziki sauce for serving

Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, allspice, salt, pepper, breadcrumbs, and egg. Mix well until all the ingredients are thoroughly combined.
2. Form the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.
3. Fry the Meatballs: In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Fry the meatballs for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through.
4. Drain and Serve: Remove the meatballs from the skillet and drain on paper towels. Serve hot with tzatziki sauce on the side.

Greek Lamb Meatballs (Keftedes) are a versatile and flavorful dish that can be enjoyed in many ways. Whether you’re serving them as an appetizer, a main course, or in a sandwich, these meatballs are sure to delight with their aromatic spices and tender texture. The combination of ground lamb, fresh herbs, and warm spices creates a deliciously unique flavor that’s enhanced by the cool and creamy tzatziki sauce. These meatballs are perfect for entertaining or as a tasty family meal, bringing a taste of Greece to your kitchen.

Greek Lamb Souvlaki

Greek Lamb Souvlaki is a classic Greek dish that features marinated lamb skewers grilled to perfection. The marinade, rich with garlic, lemon, olive oil, and herbs, infuses the lamb with incredible flavor. Served with warm pita bread, tzatziki sauce, and a fresh Greek salad, this dish is a staple of Greek cuisine that is perfect for a backyard barbecue or a weeknight dinner.

Ingredients:

• 2 pounds lamb leg or shoulder, cut into 1-inch cubes
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Instructions:

1. Marinate the Lamb: In a large bowl, combine the garlic, olive oil, lemon juice, oregano, rosemary, salt, and pepper. Add the lamb cubes and toss to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated lamb onto the skewers.
3. Grill the Souvlaki: Preheat your grill to medium-high heat. Grill the lamb skewers for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
4. Serve: Serve the lamb souvlaki hot with warm pita bread, tzatziki sauce, and a Greek salad.

Greek Lamb ouvlaki is a delicious and easy-to-make dish that brings the flavors of Greece to your table. The marinated lamb, grilled to perfection, is tender and flavorful, making it a hit with family and friends. This dish is perfect for summer barbecues or a quick weeknight meal, offering a taste of the Mediterranean that is sure to please. Pair it with a fresh salad and warm pita for a complete and satisfying meal.

Greek Lamb Stifado

Greek Lamb Stifado is a hearty and flavorful stew that combines tender lamb with onions, tomatoes, and a blend of aromatic spices. This traditional Greek dish is slow-cooked to perfection, allowing the flavors to meld together beautifully. Served with crusty bread or rice, Lamb Stifado is a comforting meal that is perfect for cooler weather or a cozy family dinner.

Ingredients:

• 2 pounds lamb shoulder, cut into cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1/2 cup red wine vinegar
• 1 cup beef or lamb broth
• 2 bay leaves
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Brown the Lamb: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb cubes and brown on all sides. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the onion and garlic and sauté until softened. Stir in the diced tomatoes, tomato paste, red wine, red wine vinegar, and broth. Add the bay leaves, cinnamon stick, allspice, oregano, salt, and pepper. Bring to a simmer.
3. Cook the Stew: Return the browned lamb to the pot. Cover and simmer over low heat for 1.5 to 2 hours, until the lamb is tender and the flavors are well combined.
4. Serve: Remove the bay leaves and cinnamon stick. Garnish with fresh parsley and serve hot with crusty bread or rice.

Greek Lamb Stifado is a rich and hearty stew that is perfect for family dinners or special occasions. The combination of tender lamb, sweet onions, and a fragrant tomato sauce creates a dish that is both comforting and full of flavor. Slow-cooked to perfection, this stew is a great way to enjoy the traditional tastes of Greek cuisine. Serve it with crusty bread or rice to soak up all the delicious sauce.

Greek Lamb Moussaka

Greek Lamb Moussaka is a classic baked casserole that layers eggplant, potatoes, and a rich lamb ragu, all topped with a creamy béchamel sauce. This iconic Greek dish is hearty and comforting, perfect for a special dinner or a festive occasion. The combination of flavors and textures makes Moussaka a beloved staple in Greek cuisine, offering a delicious taste of the Mediterranean.

Ingredients:

• 2 large eggplants, sliced
• 2 large potatoes, peeled and sliced
• 1 pound ground lamb
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 egg yolks

Instructions:

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Arrange the eggplant and potato slices on baking sheets, brush with olive oil, and bake until tender, about 20 minutes. Set aside.
2. Make the Lamb Ragu: In a large skillet, heat some olive oil over medium-high heat. Add the ground lamb and cook until browned. Add the onion and garlic, and sauté until softened. Stir in the diced tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Simmer for about 20 minutes, until the sauce thickens.
3. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute. Gradually whisk in the milk, cooking until the sauce thickens. Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper. Let it cool slightly, then whisk in the egg yolks.
4. Assemble the Moussaka: Preheat your oven to 350°F (175°C). In a large baking dish, layer half of the eggplant and potato slices. Spread the lamb ragu over the top. Layer the remaining eggplant and potatoes. Pour the béchamel sauce over the top, spreading it evenly.
5. Bake: Bake the moussaka for 45-50 minutes, until the top is golden brown and bubbly. Let it cool slightly before serving.

Greek Lamb Moussaka is a classic dish that showcases the rich and diverse flavors of Greek cuisine. The layers of tender vegetables, flavorful lamb ragu, and creamy béchamel sauce come together to create a comforting and satisfying meal. Perfect for a family dinner or a festive gathering, Moussaka is a dish that brings the warmth and hospitality of Greece to your table. Serve it with a simple Greek salad for a complete and delicious meal.

Greek Lamb Gyros

Greek Lamb Gyros are a popular street food in Greece, known for their flavorful, juicy lamb wrapped in soft pita bread. This dish features marinated lamb, fresh vegetables, and a tangy tzatziki sauce, creating a delightful combination of flavors and textures. Perfect for a quick lunch or a casual dinner, lamb gyros are easy to make and incredibly satisfying.

Ingredients:

• 1 pound lamb leg or shoulder, thinly sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 pita breads
• 1 cup tzatziki sauce
• 1 red onion, thinly sliced
• 2 tomatoes, diced
• 1 cucumber, sliced
• Fresh parsley, chopped

Instructions:

1. Marinate the Lamb: In a bowl, mix the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the lamb slices, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. Cook the Lamb: Heat a skillet or grill pan over medium-high heat. Cook the marinated lamb slices for 3-4 minutes on each side until browned and cooked through.
3. Assemble the Gyros: Warm the pita breads on a grill or in a skillet. Spread a generous amount of tzatziki sauce on each pita. Top with cooked lamb, red onion, tomatoes, cucumber, and parsley.
4. Serve: Fold the pita around the fillings and serve immediately.

Greek Lamb Gyros are a fantastic way to enjoy a taste of Greece at home. The marinated lamb, combined with fresh vegetables and creamy tzatziki sauce, creates a delicious and satisfying meal. These gyros are perfect for a quick lunch or a casual dinner, offering a delightful combination of flavors that will transport you to the streets of Greece.

Greek Lamb Fricassee

Greek Lamb Fricassee is a traditional dish that combines tender lamb with fresh greens and a rich, tangy egg-lemon sauce. This hearty and flavorful stew is a comforting meal that is perfect for family gatherings or special occasions. The combination of lamb, vegetables, and the unique avgolemono sauce makes this dish a standout in Greek cuisine.

Ingredients:

• 2 pounds lamb shoulder, cut into cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup water
• 1 head romaine lettuce, chopped
• 2 bunches fresh dill, chopped
• 3 eggs
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Brown the Lamb: In a large pot, heat the olive oil over medium-high heat. Add the lamb cubes and brown on all sides. Remove the lamb and set aside.
2. Sauté the Aromatics: In the same pot, add the onion and garlic and sauté until softened. Return the lamb to the pot and add the chicken broth and water. Bring to a boil, then reduce the heat and simmer for 1 hour, until the lamb is tender.
3. Add the Greens: Add the chopped lettuce and dill to the pot. Cook for an additional 10-15 minutes until the greens are wilted and tender.
4. Prepare the Avgolemono Sauce: In a bowl, whisk the eggs and lemon juice together. Slowly add a ladle of hot broth from the pot to the egg mixture, whisking constantly to temper the eggs. Gradually pour the egg mixture back into the pot, stirring constantly until the sauce thickens. Do not boil.
5. Serve: Season with salt and pepper to taste. Serve hot with crusty bread.

Greek Lamb Fricassee is a comforting and flavorful dish that brings the traditional tastes of Greece to your table. The tender lamb and fresh greens, combined with the rich and tangy avgolemono sauce, create a unique and satisfying stew. This dish is perfect for family dinners or special occasions, offering a delicious and hearty meal that will be enjoyed by all.

Greek Lamb Kleftiko

Greek Lamb Kleftiko is a traditional dish that involves slow-cooking lamb with vegetables and aromatic herbs, sealed in parchment paper or foil to lock in the flavors. This method of cooking, which dates back to the days of Greek resistance fighters, results in incredibly tender and flavorful meat. Lamb Kleftiko is perfect for a special dinner or a festive occasion, offering a taste of rustic Greek cuisine.

Ingredients:

• 2 pounds lamb shoulder or leg, cut into large pieces
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 potatoes, peeled and quartered
• 2 carrots, peeled and cut into large chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Fresh rosemary sprigs
• Parchment paper or aluminum foil

Instructions:

1. Marinate the Lamb: In a large bowl, mix the garlic, olive oil, lemon juice, oregano, thyme, cinnamon, salt, and pepper. Add the lamb pieces and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
2. Prepare the Vegetables: Preheat your oven to 350°F (175°C). In a separate bowl, toss the potatoes, carrots, onion, and cherry tomatoes with a little olive oil, salt, and pepper.
3. Assemble the Kleftiko: Cut large squares of parchment paper or aluminum foil. Place a portion of the marinated lamb and vegetables in the center of each square. Add a sprig of rosemary. Fold the parchment or foil tightly around the lamb and vegetables to form a sealed packet.
4. Bake: Place the packets on a baking sheet and bake for 2 to 2.5 hours, until the lamb is tender and cooked through.
5. Serve: Carefully open the packets and transfer the lamb and vegetables to a serving platter. Serve hot.

Greek Lamb Kleftiko is a wonderful dish that showcases the rich flavors and rustic charm of Greek cuisine. The slow-cooked lamb, combined with vegetables and aromatic herbs, results in a tender and flavorful meal that is perfect for special occasions. The traditional method of cooking in sealed packets ensures that all the delicious flavors are retained, making this dish a true delight for the senses. Serve it with a simple salad and crusty bread for a complete and satisfying meal.

Greek Lamb and Spinach Pie (Spanakopita)

Greek Lamb and Spinach Pie, also known as Spanakopita, is a delightful dish that combines savory lamb, fresh spinach, and aromatic herbs, all encased in flaky phyllo pastry. This pie is a perfect appetizer or main dish for gatherings, bringing together the richness of lamb with the freshness of greens. The layers of crispy phyllo and the tender filling create a delicious contrast that will impress your guests.

Ingredients:

• 1 pound ground lamb
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 sheets phyllo pastry
• 1/2 cup melted butter

Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Stir in the ground lamb and cook until browned. Add the chopped spinach, cooking until wilted. Remove from heat and stir in the feta cheese, dill, oregano, salt, and pepper. Allow to cool slightly.
2. Layer the Phyllo: Preheat your oven to 375°F (190°C). Brush a 9-inch pie dish with melted butter. Lay one sheet of phyllo in the dish, brushing it with more melted butter. Repeat with 4 more sheets, layering them on top of each other.
3. Add the Filling: Spoon the cooled lamb and spinach mixture into the phyllo-lined dish. Top with the remaining phyllo sheets, brushing each with melted butter as you layer them.
4. Bake the Pie: Tuck the edges of the phyllo into the dish to seal the filling. Cut slits in the top layer to allow steam to escape. Bake for 30-35 minutes, until the phyllo is golden brown and crispy.
5. Serve: Allow the pie to cool for a few minutes before slicing. Serve warm, garnished with fresh herbs if desired.

Greek Lamb and Spinach Pie is a deliciously versatile dish that embodies the essence of Greek cuisine. The combination of tender lamb, fresh spinach, and creamy feta, all wrapped in flaky phyllo pastry, creates a mouthwatering experience. This pie is perfect for sharing with friends and family, making it an ideal choice for gatherings or special occasions. Enjoy it warm or at room temperature, and watch as everyone reaches for seconds!

Greek Lamb Stew (Kleftiko)

Greek Lamb Stew, known as Kleftiko, is a comforting dish that features slow-cooked lamb with aromatic herbs and root vegetables, cooked in a sealed pot to retain moisture and flavor. Traditionally, this dish is associated with Greek bandits (kleftes) who would cook lamb in a hidden pit. The result is tender, flavorful meat infused with the essence of the herbs and vegetables, making it a perfect choice for a cozy dinner.

Ingredients:

• 2 pounds lamb shoulder, cut into large chunks
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 3 potatoes, peeled and cut into chunks
• 2 carrots, sliced
• 1 onion, quartered
• 1 cup cherry tomatoes
• Fresh parsley for garnish

Instructions:

1. Marinate the Lamb: In a large bowl, combine the minced garlic, olive oil, lemon juice, oregano, cumin, cinnamon, salt, and pepper. Add the lamb chunks, mixing to coat well. Cover and marinate for at least 1 hour, preferably overnight.
2. Prepare the Stew: Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, place the marinated lamb along with potatoes, carrots, onion, and cherry tomatoes.
3. Cook the Stew: Cover the pot with a lid or tightly with aluminum foil. Bake in the preheated oven for about 2-2.5 hours, or until the lamb is tender and easily pulls apart with a fork.
4. Serve: Remove the pot from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Greek Lamb Stew (Kleftiko) is a soul-warming dish that highlights the rich flavors of lamb and the heartiness of root vegetables. The slow cooking process ensures that the lamb is incredibly tender and infused with aromatic herbs. This stew is perfect for family dinners or special gatherings, providing a rustic, flavorful experience that showcases the essence of traditional Greek cooking. Serve it with crusty bread or over rice for a complete meal that will delight your taste buds.

Greek Lamb Meatballs (Keftedes)

Greek Lamb Meatballs, or Keftedes, are flavorful bites made from ground lamb mixed with herbs and spices, then fried until golden brown. These meatballs are a staple in Greek cuisine and can be served as an appetizer, in a pita sandwich, or over a salad. The combination of fresh herbs, garlic, and spices creates a savory treat that is both aromatic and satisfying.

Ingredients:

• 1 pound ground lamb
• 1/2 cup breadcrumbs
• 1/4 cup onion, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 egg, beaten
• Olive oil for frying
• Lemon wedges for serving

Instructions:

1. Mix the Ingredients: In a large bowl, combine the ground lamb, breadcrumbs, grated onion, minced garlic, parsley, mint, oregano, cumin, salt, pepper, and beaten egg. Mix until well combined.
2. Form the Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.
3. Fry the Meatballs: In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, frying for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through.
4. Serve: Transfer the meatballs to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges on the side.

Greek Lamb Meatballs (Keftedes) are a delightful addition to any meal, offering a burst of flavor in every bite. The combination of fresh herbs and spices elevates the taste of the lamb, making these meatballs a crowd-pleaser. Whether enjoyed as a standalone appetizer or incorporated into a larger meal, Keftedes are versatile and satisfying. Serve them with a side of tzatziki sauce for dipping, and watch them disappear at your next gathering!

Note: More recipes are coming soon!