Sheep

all-purpose flour (about 800 grams), good quality • (about 500 grams) fresh unsalted butter, preferably sheep’s milk if available, otherwise cow’s milk • (150-200 grams) powdered sugar • vanilla extract • (about 150 grams) blanched and roasted unsalted almonds • Powdered sugar for dusting

unsalted butter, preferably from goat and sheep milk (300 grams) • whole raw almonds (120 grams) • baking powder • vanilla powder • powdered sugar, plus extra for dusting (110 grams + extra) • dark rum or brandy (25 grams) • all-purpose flour (600 grams)

melted sheep and goat’s milk butter (about 300 grams; see explanation below) • blanched almonds (about 180 grams) • powdered sugar (about 55 grams) • brandy (about 25 ml) • all-purpose flour (about 500 grams) • baking powder • Powdered sugar for dusting, or you can cover them with chocolate (instructions for chocolate coating in another post)

lamb (preferably from the front section) • –3.3 lbs potatoes • –5 garlic cloves • green bell peppers • Juice of 3 lemons • olive oil (about 240 ml) • Salt, pepper • Oregano • little water

leg of lamb • garlic cloves, thickly sliced • Salt • Black pepper • potatoes (about 1 kg), cut into pieces • little olive oil • honey (about 45 ml) • mustard (about 45 ml) • brown sugar (about 12 grams)

lamb leg (about 1.5 kg) • medium potatoes • fresh rosemary • thyme • oregano • dry mustard powder • garlic cloves • dry white wine (100 ml) • water (100 ml) • Juice of 1 lemon • Salt and pepper • Olive oil

leg of lamb (about 3 1/3 lbs or 1.5 kg) • potatoes (about 2 kg) • lemons • dry white wine (250 ml) • garlic cloves • mustard • Olive oil • Salt • Black pepper • Oregano

lamb (about 1 kilogram) • large onions • medium potatoes • cinnamon • bay • olive oil (about 45 ml) • fresh lemon juice (about 75 ml) • salt • pepper • water • thyme • oregano

lamb, cut into serving pieces (about 2 kg) • Potatoes, as many as you like • Olive oil • Salt • Black pepper • Oregano • mustard • Juice of 3-4 lemons

potatoes • lamb (about 1.5 kg) • olive oil (50 ml) • water (100 ml) • lemon • mustard • Salt • Pepper • Oregano • Garlic

lamb (about 1.5 kg) • potatoes • fresh thyme • dried oregano • Juice of 2 lemons • olive oil (180 ml) • green onions, green parts only • hot water (480 ml) • Salt and pepper

leg of lamb (preferably front or hind leg), about 4 1/2 lbs (2 kg) • large garlic cloves • dry white wine (240 ml) • water (240 ml) • olive oil (about 50 ml) • fresh rosemary • fresh marjoram • Salt • Black pepper

lamb liver • Olive oil • onion • ripe tomatoes for sauce • Salt, black pepper, cumin, bay • little wine • Rice

leg of lamb (4 1/2 to 5 1/2 lbs or 2 to 2.5 kg) • large potatoes, cut into thick slices • garlic cloves, halved • medium cup (about 1/3 cup or 80 ml) juice from 2 lemons • Zest from 1 lemon • medium cup (about 1/4 to 1/3 cup or 60-80 ml) olive oil (use your preference) • medium cup (about 1/4 cup or 80 ml) dry red wine • Salt and pepper • level teaspoon dried oregano • level teaspoon paprika • mustard • little water •

Lamb (any cut you like; I used leg) • medium potatoes • honey • Rosemary • Thyme • bouillon cube (I used beef, but use what you have) • mustard • lemon • Salt and pepper • garlic clove • Olive oil

lamb leg (about 2 kg) • garlic • Salt • Black pepper • Parchment paper, kitchen twine

whole leg of lamb (about 4 1/2 lbs or 2 kg) • garlic • fresh thyme • fresh oregano • fresh rosemary • dry white wine (about 240 ml) • olive oil (about 120 ml), plus extra for brushing • hot water (about 120 ml) • baby potatoes (about 1 kg), very well washed • Salt and pepper

lamb or goat chops (about 1 kg) • Juice of 2-3 lemons • Salt • Black pepper • Oregano • Olive oil

cooked lamb chops • tomatoes • garlic • white wine (about 240 ml) • lemon slices • Olive oil • Salt • Pepper • Oregano

lamb rib chops • garlic, finely chopped • fresh rosemary, leaves only • fresh thyme, leaves only • Zest of 1/2 lemon • crushed red pepper flakes • olive oil (about 80 ml) • Coarse salt • Freshly ground black pepper

lamb ribs (about 1 kg) • large potatoes, cut into wedges • garlic cloves • Oregano • Salt and pepper • Smoked paprika • Mustard • Olive oil • Vinegar • lemon

garlic, minced • from 2 sprigs fresh rosemary • from 2 sprigs fresh thyme • cayenne pepper • Juice of 1-2 lemons, about 1/4 cup (60 ml) • Salt • Black pepper • olive oil

baby lamb chops (about 1 kg) • coarse salt (fleur de sel) • smoked paprika • oregano • turmeric • olive oil

coarse semolina (500 grams) • sugar (200 grams) • sheep’s milk yogurt (450 grams) • baking powder • vanilla pods or 2 teaspoons vanilla extract • Zest of 1 orange • mastic tears • Unsalted butter, for greasing the baking pan • Blanched almonds (one for each piece of samali) • water (1 liter) • sugar (1 kilogram) • Peel and juice of 1 lemon

lamb chops (*) (about 2 kg) • coarse sea salt • fresh oregano leaves, roughly chopped, or fresh thyme, or 1 1/2 tablespoons dried oregano or thyme, crushed • spicy mustard or any mustard you like (about 70 grams) • lemon zest • extra virgin olive oil (70 ml) • freshly ground black pepper • pita bread for souvlaki • lemon juice, to taste

–4 lbs lamb chops (about 1500–1800 grams) • long grain rice (such as American yellow rice) (about 400 grams) • fresh or dried mint • dried oregano • chopped parsley • salt • bouillon cube (beef or vegetable) • olive oil (about 120 ml) • carrot, diced • vinegar • ground black pepper • –4 cups water (about 700–950 ml) •

lamb chops (about 1 kg) • Salt, pepper, and paprika • little oregano (to sprinkle at the end)

lamb chops (about 1 kg) • medium potatoes • garlic cloves • Olive oil • Salt (preferably coarse), pepper • Dried oregano • Dried thyme • Juice of 1 lemon

lamb or young goat chops • grape molasses (70 ml) • olive oil (50 ml) • balsamic vinegar (50 ml) • spicy mustard • dried thyme • dried oregano • freshly ground black pepper • coarse salt • potatoes (about 1.5 kg) • sesame seeds

lamb chops • Oregano • Thyme • Rosemary • Coarse salt and pepper • Oil and lemon for the grill