4
Pounds of Lamb Chops
Salt
Pepper
Oregano
1/2 Cup Olive Oil
Lemon Wedges
Wash
the lamb chops. Brush the chops with olive oil and season with
salt, pepper and oregano. Place them under the hot grill and
broil them. Serve with lemon wedges. >>>Back
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Pork
Chops With Wine
4
Pork Chops
1/2 Cup Olive Oil
1/2 Cup White Wine
Salt
Pepper
Wash
the pork chops. Heat the oil and fry the chops on both sides.
Add the wine, salt and pepper. Cover the frying pan and simmer
on very low heat until most of the liquid evaporates, leaving
only the oil. Serve hot. >>>Back
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Roast
Lamb
1
Leg of Lamb (approx. 3 Kilos)
1 Cup Red wine
1/2 Cup Olive Oil
Juice of two lemons
Marjoram
Thyme
Bay Leaves
Garlic
Cinnamon Sticks
Mix
the wine, olive oil, all the herbs except the garlic and lemon
juice in a bowl and set aside. Take the leg of lamb and cut
slits in the meat and insert garlic cloves. Put the lamb in
a roasting pan and pour the wine mixture over the lamb and marinate
over night.
The
next day, roast at a moderate temperature until meat reaches
75 centigrade on a meat thermometer. >>>Back
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Veal
In Tomato Sauce
3
Pounds Shoulder of veal, cut into serving pieces
1/2 Cup Butter
1/2 Cup Olive Oil
1/2 Cup Dry Red Wine
2 Pieces Cinnamon Sticks
6 Tomatoes, peeled and pulverized
Salt
Pepper
Wash
the meat. Heat the oil and butter in a large pot and brown the
meat on all sides. Add the wine and tomatoes, salt, pepper,
cinnamon sticks and a little water. Cover the pot and let the
meat simmer for about 2 hours adding water when necessary. >>>Back
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Veal
or Pork Shish Kebabs
2
Pounds Veal or Pork, cut into cubes
1/2 Cup Olive Oil
Oregano
Salt
Pepper
Paprika
3 Green Peppers
3 Tomatoes
3 Large Onions
In
a large bowl, combine the olive oil, oregano, salt, pepper and
paprika and add the veal or pork. Marinate for at least 3 hours.
Cut the vegetables into uniform pieces. On a skewer, alternate
with meat and different vegetables each time. Grill kebabs over
charcoal, basting them with the marinade while the cook.
