Back to Athens!

[MAGOULIANITISSA]

Hello every one!

I just got back from my Greek easter little vacation.
It might have been interesting for some of you to see how we roast a lamb
(a hole one) outside in the yard! We did this in the Ionian island of Lefkada.
A lot of friends gather together and do this as a tradition on easter sunday.
We drink and dance around and have a good time.
I came back home with a flu..aha..hoping that it is not the swine flu!
Now I try to get rid of this terible cough!

Have a great spring, all of you!

 

[chubbyalaskagriz]

Wow- what a wonderful and exotic-sounding vacation! And the lamb sounds YUMMY! Please share more!

 

[MAGOULIANITISSA]

]

The island of Lefkada is one of the most beautiful islands of the Ionian
sea. It is the nearest island to the famous Skorpios island of Aristotelis
Onassis. There is the most beautiful beach I have ever seen, the famous
Porto Katsiki, and ofcource many more out of this world beaches.
I was invided there by a good friend of mine to celebrate the Greek
Easter.
On sunday morning we start a fire, we add a good amound of coal and we
start rosting the lamb, which is usually a very young animal around 10-12
kilos. It takes some preparation the night before, like washing, salt and peppering and we let it stand overnight. My brother who was the "cook"
and has done this many times over the years, wraps the whole lamb, as
it is on the spit with wax paper very well. This prevents the overburning
and keeps the meat juicy. When the fire is ready we start the spinning some
times by hand and other times by machine. It takes about 3 to 4 hours
depanding on the size of the lamb. Half an hour before is done we unwrap
the wax paper for the meat to turn crispy. It is the most delicious lamb
you can eat. We serve it with a lot of green salads and nothing else!

 

[chubbyalaskagriz]

Thanks for sharing, Magou! What a wonderful story!