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Starter Main Course Dessert

     Songs and Recipies  from Limassol

Lamb  Roasted in aluminium-foil


lamb, aromatic vegetables (carrots, leeks, onions, celery),  tomatoes, cinnamon, bay leaf, thyme, salt, pepper, aluminium-foil

 Cut the meat into serving  portions. Peel, wash  and slice the vegetables. Marinate the meat with the vegetables in oil and wine. Take the meat out of the marinade and sprinkle it with salt and pepper. Cut the  aluminium foil  into  relatively  small square pieces and  brush them with oil. On  each oiled  piece, put a piece  of meat, a slice  of tomato, bay leaf, cinnamon, thyme,  some  of the aromatic vegetables  (which  have been marinated with the meat). Fold over the sides, until none of the contents can be  seen.  First  put  the aluminium-foil parcels into a baking tin with water and then into the oven for 50-60 minutes. Bring the meat to the table in the aluminium-foil garnished  with baked potatoes.  Serve with "khoria-tiki" salad (mixed salad, with finely chopped  eggs and fetta cheese).