Check out the Greek Recipes below, if you are not afraid to try something new!!!
 
 

 Dinner Trays:
   Serves 6-8  

   Cooking Time: 2 1/2 hours

   Oven Temperature: 180º C (350º F)
  Roast Lemon Lamb
bulletBe sure to have adult supervision at all times! (VERY IMPORTANT)
  1 x 2 kg (4 lb) leg of lamb
  2-3 garlic cloves
  juice of 2 lemons
  salt and pepper
  1 tablespoon dried rigani or oregano
  2 tablespoons of margarine
  1 cup of hot water
  1. Wipe the leg of the lamb with damp cloth
  2. Cut small slits over surface of the lamb.
  3. Cut garlic cloves into slivers and insert in slits
  4. Rub entire surface with lemon juice and season with salt and pepper.
  5. Sprinkle herb and place in a roasting pan.
  6. Cook in a moderate oven for 1 hour.
  7. Drain off fat and add hot water to pan.
  8. Spread butter on lamb and return to oven.
  9. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly.
  10. Allow lamb to rest in warm place for 15-20 minutes before carving.
  11. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.

    NOTE: 1 kg ( 2 lb) potatoes, peeled and quartered, may be cooked with the lamb during the last hour. Sprinkle with additional lemon juice and herb if desired.
 
Braised Chicken
 
 1 Chicken, about 2 kg ( 4 lb)  1/2 cup white wine
 3 tablespoons butter  1 bay leaf
 1 onion, finely chopped  5 cm (2 inch) cinnamon stick
 1 clove garlic, crushed  1/2 teaspoon sugar
 1 1/2 cups chopped, peeled tomatoes  salt and pepper to taste
 1 tablespoon Tomato Paste  
 
  1. Cut chicken into serving pieces, wipe dry.
  2.  Melt butter in a heavy sauce pan or flameproof casserole and brown chicken on all sides. Remove to a plate when brown
NOTE: Braised Chicken may also be cooked in a moderately slow oven, 160º C (325º F) for 45 minutes to 1 hour.