Tuesday, May 25, 2010
Souvlaki But Not At 3 In The Morning!
The days (or nights) of walking home after a night of dancing, munching on a souvlaki with the sauce dripping down from the chin is certainly over for me. I now prefer to eat this delicious Greek treat in the comfort of my own home. I used a mini lamb roast for this and I think it works all the time. In the coming weeks I will be sharing some Greek recipes I learnt from N.
serves 4 generously
1 1.2 kg lamb roast
3 tomatoes, sliced
1 red onion, sliced
tzatziki, click HERE for recipe
chili sauce (optional)
salt and pepper
half a lemon
Greek oregano or rosemary
Marinate lamb roast with olive oil, Greek oregano, lemon juice, salt and pepper over night or at least 2 hours.
Brown lamb roast all over on a hot griddle before roasting in a hot oven for 40 minutes (medium rare) or to your liking.
Rest the lamb for 20 minutes before slicing.
Prepare the vegetables and tzatziki .
Place some tzatziki on the pita bread, follow by some lettuce, red onions, lamb meat, tomato, chili sauce if using and wrap it up.
Grill the souvlaki on a hot pan seam side down first, this helps to set the shape thus easier to eat.
I like mine with extra tzatziki on the side.