Taste that wins you over, easy and with materials that lead to the delicious paths of the Minoans.
Writes Sissy Nika – Journalist of Taste and Culture
Patouchas makes the best roasted lamp outside of Crete so it’s an opportunity to try it in the original version. Gladly he gave us the recipe that we share with you, after all he is known for his generosity and a man with deep feelings and respect for the people.
Enjoy this delicious creation and drink the same wine as the one you used to cook your lamb. For a dessert, yoghurt with honey or fruit spoon sweets will be dreamy…
Roasted lamb
From Patouchas of the famous Cretan tavern in Athens
Ingredients for 4 persons
1 kg lamb cut into pieces
3 dry onions
500 ml olive oil
150 ml white wine
Salt
Pepper
How to prepare
In a saucepan put the meat with olive oil and sauté over low heat. Finely chop the onion and add it to the meat stirring constantly until almost cooked. Do not put water, only if necessary add a small glass of lukewarm water.
Cover the pot and cook over medium heat for an hour at least. Of course it depends on the meat we use.
At the end add salt and pepper and five minutes before we turn off the stove pour wine over the lamb and bring to a boil.
Remove from heat and serve with fries cut by hand.
