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In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper.
Ntomatosoupa (tomato soup), [296] with Greek ingredients. Patsas, [297] [298] tripe soup made from lamb, sheep, or pork tripe as key ingredients, most use animal's head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar. Revithosoupa (chickpea soup), [299] [300] also known as revithada. Psarosoupa (fish soup), [301] [302]
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Lentil soup usually served with vinegar and olives or smoked herring . Fasolada (φασολάδα) Bean soup made from beans, tomatoes, carrot, onion, celery, herbs, and olive oil. Kotosoupa (κοτόσουπα) Chicken soup with pieces of chicken, sometimes with a thin pasta called fides (φιδές), and often with vegetables (carrots etc.).
The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic. The intestine is turned inside out and carefully washed, then rubbed with salt and often soaked in vinegar or lemon juice and water.
Season lamb shanks with salt and pepper and add to pot, cooking until browned, about 10 minutes. Transfer the cooked lamb to a plate. Add vegetables, anchovies and herbs and spices to the pot ...
Greek lemon potatoes are an easy side dish recipe for Easter lunch or any family meal. They bake in a broth of lemon juice, garlic powder, and chicken broth.
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