Lamb with roasted peppers & Graviera cheese is a delicious recipe for Easter.The variations are many with one thing in common. Its deep taste.
The protagonist at the Easter table is, without any question, the lamb. At the Greek table it has a prominent place, due to the fact that it can be cooked in many ways.
Other than skewered, the lamb can be baked in the oven, on the grill, it can be stuffed, but also due to its deep taste and finesse, it has found a place in the most prestigious gastronomic restaurants of the world.
In this recipe, Executive Chef Konstantinos Koveos, has combined the lamb with roasted peppers and flakes of Cretan Graviera and garnished with vegetables.
Lamb with roasted peppers & Graviera cheese
Ingredients
- 1 leg of lamb about 2 kg (boneless)
- 5 Florina peppers
- 2 cloves of garlic
- 1 tablespoon of mustard
- 3 tablespoons of olive oil
- Fresh thyme
- Fresh or dried oregano
- Salt and pepper
- 100 gr gryuere in flakes
Cooking instructions
In a pan, place the peppers together with 1 tablespoon of olive oil, 1 clove of garlic, salt and pepper and bake at 150 degrees for 15 minutes.
Take them out, place in a pan, wrap with cling film for a few minutes and peel, as well as remove the seeds.
For the lamb, marinate with olive oil, mustard, thyme and oregano, salt and pepper for at least 2 hours before cooking.
Wrap the lamb first with baking paper and then with aluminum foil and bake in a preheated oven at 160 degrees for about 2 hours.
Remove the foil for 15 minutes at the end to give color.
Let the meat rest before we cutting it, while with the cooking liquids we can prepare a quick sauce.
Serve in pieces, garnish with grilled vegetables(potatoes, asparagus, mushrooms) or sauté, roasted peppers and Gruyere flakes.
About the Author
Lover of Greek cuisine & local products,Konstantinos Koveos is Executive Chef of Athens Coast and London Hotel & recipe writer in numerous blogs and websites.
English (UK) 
Ελληνικά