GREEK LAMB WITH POTATOES & OLIVES

Ingredients
800g medium-size potatoes, skin on, thinly sliced
4 large tomatoes, thinly sliced
1 aubergine, thinly sliced
4 garlic cloves, chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted Kalamata olives, halved
5 tbsp olive oil, plus a drizzle
100g feta cheese, crumbled

4 lamb steaks

Preparation
Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.

Bake for 50 mins or until the veg are tender (cover with foil if they’re getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread. Enjoy!

Source:bbcgoodfood.com

BAKLAVA ROLLS

Ingredients

Filling

Ingredients
1/2 lb Walnuts, finely chopped
2 1/2 tb Sugar
1/2 ts Cinnamon
1/8 ts Ground Cloves
Phyllo

Ingredients
1 lb Phyllo Dough
3/4 lb Unsalted Butter, melted
Syrup

Ingredients
1 1/2 c Water
1 Cinnamon Stick
1 1/2 c Sugar
2 ts Lemon Juice
1/2 c Honey


Preparation
Heat oven to 350 degrees.
Mix first four ingredients together for filling. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.
Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds.
Cover phyllo not being used with a barely damp towel.
Using two pieces of phyllo – phyllo sheets are so thin they must be doubled – and keeping narrow ends towards you, brush with butter.
Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides.
Fold long sides in 1/4 inch.
Fold over bottom to cover filling.
Place a clean pencil on top of fold and roll into a cigar-like cylinder.
Push both ends toward center and remove pencil.
Place roll on cookie sheet and generously brush with butter.
Repeat with remaining filling and phyllo.
Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup – kitchen tongs work well for this.
Place onto a platter to cool.

Cover and refrigerate. Can be frozen.

Source:greek-recipe.com

SPETSOFAI-SAUSAGES WITH BELL PEPPERS

Ingredients
¼ cup olive oil
2 bell peppers, sliced into long strips
14oz can of diced tomatoes
1 pound of your preferred sausage (normally around 5 sausages)
1 onion, chopped
2 garlic cloves

Salt and pepper

Preparation
In an oiled pan, add sausages and bell peppers, cook until sausages turn light brown.
Next, add diced tomatoes, onion, garlic, salt and pepper.
Cook uncovered over medium heat for 15-20min, or until sausages are cooked and sauce has thickened a bit*
Add sausage(s) to plate, top with onion/pepper mixture
Serve!


*If sausages are done and sauce is too watery, use a slotted spoon when plating and add liquid as needed.

Source:greekfood.about.com

FRIED STUFFED ZUCCHINI BLOSSOMS

Ingredients
20 – 25 zucchini blossoms
250 gr feta cheese
100 gr of ricotta cheese
3 eggs
salt
pepper
dill
olive oil for frying
500 gr flour

1 glass of water

Preparation

Grate the feta and ricotta cheese.
Add them into a bowl together with 2 of the eggs.
Add dill and pepper.
Mix all the ingredients well.
Mix the flour, the glass of water, the remaining egg and some salt.
Wash each zucchini well and fill it with one spoonful of the filling.
Dip one by one into the batter.

Fry the zucchini blossoms in both sides in hot olive oil.

Source:greek-recipe.com

SOFRITO FROM CORFU

Ingredients
1kg boneless beef fillets (leg part preferred)
1 onion, finely cut
2 garlic cloves, mashed
1 glass of white wine
Rosemary
Marjoram
2 bunches of parsley
Salt
Pepper
Flour for coating the fillets

Olive oil for frying

Preparation
Coat the fillets with flour and fry slightly on both sides.
Add olive oil in a saucepan and sauté onion.
Add rosemary, marjoram, garlic and white wine.
Cut the stems of both the parsley bunches, tie them and add them in the saucepan.
Add meat fillets and simmer until the sauce thickens and meat is tender.
Remove parsley stems from the saucepan.
Serve meat in a platter and pour the sauce over them.
Cut the parsley leaves finely and dredge them over the fillets.

Serve fillets with mashed potato or rice...Enjoy!

Source: greek-recipe.com

FISHERMAN'S PASTA (Makaronatha tou Psara)

Ingredients
1/2 pound of squid, cut in small pieces
1/2 pound of octopus or cuttlefish, cut in small pieces
10 - 12 mussels in the shell, washed and trimmed (optional)
1/2 pound of shelled mussels
10 - 12 cockles in the shell, washed
15 medium or medium-large shrimp, shelled and deveined, with or without heads
2 small hot red peppers, chopped (more if desired)
1 bay leaf
3-4 cloves of garlic, minced
1 large onion, minced
2/3 cup of olive oil
1/3 cup of brandy
2 cups of cherry tomatoes, finely chopped (or 3 cups grated ripe tomatoes)
2 teaspoons of salt
cayenne pepper to taste
1 1/2 pounds of penne pasta (or other pasta of your choice)
3-4 cups of water

2 tablespoons of fresh parsley, chopped

Preparation
In a large skillet or dutch over, sauté the garlic and onion in hot oil. When the onion softens, add squid and octopus or cuttlefish and hot peppers, and cook for 10 minutes or until browned, stirring frequently. Stir in brandy. Add the tomato and cook until most of the liquid has been absorbed, about 10 minutes. Add bay leaf, salt, and cayenne pepper. Add water slowly, stir, and cook for 40 minutes.
10-12 minutes before time is up, add all the mussels (in and out of shells) and cockles. 5 minutes before time is up, add the shrimp. Turn off heat and cover. Boil the pasta according to package directions and drain. Toss pasta with the sauce and transfer to a large platter. Sprinkle with parsley and serve.

Source:greekfood.about.com

GREEK MYZITHRA CHEESECAKE RECIPE

Ingredients
2 pounds of unsalted, fresh myzithra (or other white whey cheese)
1/2 pound of butter or margarine, softened
2 1/4 cups of sugar
1 cup of golden seedless raisins
1 tablespoon of brandy
6 tablespoons of cornstarch
1/2 teaspoon of salt
1 teaspoon of vanilla extract
6 eggs, separated
juice and grated peel of 1 lemon
1 1/2 cups of crushed almonds
----------
For the topping:
confectioner's sugar

ground cinnamon

Preparation
First steps:

Mash the cheese well with a fork.
Soak the raisins in the brandy for 20 minutes.
Beat egg whites to stiff peak stage.
Preheat oven to 355°F (180°C).


In a mixing bowl, beat together the butter (or margarine) with the sugar and egg yolks. In order, beat in cheese, crushed almonds, cornstarch, salt, vanilla, lemon juice and peel, and the raisins and brandy. Fold in the stiff egg whites last.Pour into a greased baking pan and bake at 355°F (180°C) for 50 minutes. To test for doneness, insert a knife into the cake. It should come out dry.

Allow the cake to cool for 20 minutes. Sprinkle with confectioner's sugar, then a  little cinnamon


Source:greekfood.about.com

TRADITIONAL GREEK YOGURT CAKE WITH ORANGE SYRUP(Portokalopita)

Ingredients
200g yogurt (2% fat) (7 ounces)
300 ml corn oil (1 and 1/4 of a cup)
300 ml sugar (1 and 1/4 of a cup)
300ml orange juice ( 1 and 1/4 of a cup)
20g baking powder (4 tsps)
zest of 1 1/2 orange
1 tsp vanilla extract

440-450g phyllo dough (15 ounces)

For the syrup
400ml water (1 and 2/3 of a cup)
400ml sugar (1 and 2/3 of a cup)
zest of 1 orange
1 cinnamon stick (optional)


Preparation
Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest.
To prepare this greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and the orange zest  (and a cinnamon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.
In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.
Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well
Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.
To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be absorbed, before ladling again).

Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.

Source:mygreekdish.com

TRADITIONAL GREEK GREEN BEANS RECIPE (FASOLAKIA GIAXNI)

Ingredients
1250g green beans, trimmed (45 oz.)
3/4 of a cup olive oil
1 1/2 onions, chopped
1 clove of garlic, chopped
750g ripe tomatoes, grated (27 oz.)
a pinch of sugar
2 tbsps chopped parsley

salt and freshly ground pepper

Preparation
To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
Towards the end of cooking time season with salt and pepper and stir in the chopped parsley.

Serve the Greek green beans (fasolakia giaxni) warm or at room temperature with salty crumbled feta cheese and lots of Kalamata olives. Enjoy!

Source:mygreekdish.com

MUSSEL SOUP

Ingredients
1½ kilo raw mussels in their shells
5 spring onions, finely chopped
1 mild green pepper, finely chopped
1 coffee-cupful lemon juice
1 teacupful olive oil
1 soup-spoonful oregano
1 soupspoonful mustard

1 tumbler white wine

Preparation

Scrub and clean the mussels carefully. Sauté the onion and pepper in a deep pan. Quench with wine.
Toss in the mussels immediately, bring to the boil for 2 minutes. Add the lemon, mustard and oregano. Mix well and serve.

Source:eliasmamalakis.gr

 

CHICKPEA SALAD

Ingredients
3/4 cup Simply Dressed® Greek Feta Salad Dressing 4 cups fresh cauliflower florets 2 tbsp olive oil 2 large golden beets 1/4 tsp ground cumin 1/2 cup roasted red pepper slivers 1 cup fresh parsley leaves 1 cup diced cucumber One (15 oz.) can chick peas, rinsed & drained 1/2 cup slivered and pitted kalamata olives 1/4 cup diced red onion 3 oz. crumbled feta cheese

Preparation
Preheat oven to 400° F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces).
Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size of beets). Cool slightly, peel and dice.
In a large bowl, combine Simply Dressed® Greek Feta Salad Dressing with ground cumin. Add all remaining ingredients and toss well. The salad is best served right after it is tossed.



Source:marzettikitchens.com

FLAOUNA

Ingredients
For Flaouna Mixture:
1 kg flaouna cheese
2 pkts hallomi
400g 1 pkt cheddar cheese
1 pkt semolina (small)
2½ glasses (500g) plain flour
1 bunch fresh mint, leaves
20g dried yeast (said 2pkts)
1-2 pkts raisins(small)or to taste
½ cups of sugar (optional, I don’t put sugar as I put so many raisins)

½ bottle of mehlepi
1 bottle of mastiki
5 tsp ground cinnamon
12 eggs plus 1 egg to crack and smear over the top of the mixture.

For the dough:
1kg plain flour
¾ glass (00ml) olive oil
1x 500ml tub natural yoghurt
3 tsp baking powder
1 tsp mehlepi
1 tsp ground mastic
1 tsp salt

Preparation
First make the Flauona mix. Grate the two cheeses – we usually do this the day before to dry them out.
Chop the mint leaves. Grind the mastic with a pestle and mortar adding a little sugar to prevent it from sticking.
Crack all but 1 egg into a large bowl and beat, then add the semolina, flour, sugar, mint, yeast, cheese, cinnamon and last but not least the raisins. Mix well with hands and flatten out in the bowl. Then crack on the last egg, smearing over the top of mixture, leaving to soak in.
Now for the dough: to the flour add the salt, mehlepi and ground mastic.
Mix using the palms of your hands and add olive oil and yogurt.
Slowly add water to make a dough consistency, knead well for 5-10 minutes.
Separate into 4 balls, cover and leave to stand for 20 minutes in a warm place.

Assembling:
Roll out pastry into a square, add a heaped amount of the flaouna mixture, fold into a square around the mixture, press the corners down with a fork
Place flaouna on lightly greased baking tray. Glaze with a beaten egg that has had a little sugar added to make it a more golden colour, make sure the egg yolk does not run as this will make the flaouna stick to the backing tray
Leave flaounes to stand for 10 mins before placing in the oven.

Cook in clay oven for about 20-25 minutes. Standard oven – 180c for the first 15 mins and then lower to 180 c for 10-15 mins. Very important DO NOT OPEN OVEN DOOR at all for the first 20 minutes as this will make the flaouna sink.

Source: ithacagreece.com

CHOCOLATE FROZEN GREEK YOGURT

Ingredients
2 c. plain greek yogurt (I highly recommend Fage brand)
1/4 c. milk
1/3 c. cocoa powder
1/2 c. sugar (you can add more or less to taste)

real chocolate syrup (optional)

Preparation
In a small bowl, heat the milk to lukewarm in the microwave then whisk in the cocoa powder and sugar.In a medium sized mixing bowl, whisk the greek yogurt on its own until it becomes fluffier.
Slowly pour the chocolate mixture into the yogurt while whisking it until you achieve a consistent brown color in the yogurt.Set the bowl aside in the refrigerator for 10 minutes.

Freeze according to your ice cream maker’s instructions.Remove the yogurt from the ice cream maker and put it into a freezer-safe container. Put in the freezer to harden further for another 2 hours.
Scoop, top with chocolate syrup (optional), and enjoy!

GREEK PORK CHOPS

Ingredients
1⁄2 cup chopped seeded tomatoes (1 medium)
1 tablespoon bottled low-carb balsamic vinaigrette (we used Newman's Own)
4 boneless pork chops, cut 3/4 inch thick
1 teaspoon lemon-pepper seasoning
1⁄4 cup crumbled feta cheese with garlic and herbs

snipped fresh oregano (optional)

Preparation
In a small bowl combine tomato and salad dressing, set aside.
Trim fat from meat.
Rub lemon-pepper seasoning on both sides of chops.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until juices run clear, turning once halfway through grilling.
Transfer chops to serving plates.
Top each chop with some feta cheese and some of the tomato mixture.

If desired, sprinkle with snipped oregano.

Source:greek.food.com

BOILED LOBSTER RECIPE MA LEMON SAUCE - ASTAKOS

Ingredients

200 ml / 7 fl oz white wine vinegar
freshly ground salt
3 small rock lobsters
150ml / 5 fl oz extra virgin olive oil
juice of 2 lemons

2 tablespoons chopped fresh oregano or parsley



Preparation

Fill a large sauce pan with water and bring to the boil.
Add the vinegar, a teaspoon of salt and the lobsters.
Return pan to the boil, then reduce the heat and simmer for approx 9-10 minutes.
The lobsters will turn bright red.
Using long handled tongs, scoop the lobsters from the water.
Leave to cool.
Cut each lobster in half, lengthwise.
Remove the vein running down the body.
You only use the tail meat, loosen this meat from the shell.
Cut into small pieces.
Whisk together the lemon juice, extra virgin olive oil and freshly ground salt and black pepper until amalgamated, it should turn opaque.
Spread the lobster on a platter and sprinkle the oregano or parsley over the fish.
Serve the lemon sauce either by pouring over the top or separately.

Lemons You can serve this boiled lobster recipe with lemon wedges, rice pilaf and a salad, or with potato salad.

Source: ultimate-guide-to-greek-food.com

BEEF STIFADO RECIPE(GREEK BEEF STEW)

Ingredients
1 kg good-quality stewing beef, cut into portions (35 ounces)
1.7 kg baby shallot onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
1 large, juicy ripe tomato, roughly chopped
1 tsp tomato purée
1 bay leaf
3-4 allspice berries
a pinch nutmeg

salt and freshly ground pepper

Preparation
To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.

Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

Source: mygreekdish.com

CHICKPEAS WITH SPINACH

Ingredients
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1⁄2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted

1 -2 lemon, juice of (to taste)

Preparation
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.

Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

Source:food.com

SWEET CHEESE BAKLAVA RECIPE

Ingredients
1 cup finely chopped PLANTERS Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise

1/2 cup (1 stick) butter, melted

Preparation
Preheat oven to 350°F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.
Layer phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

Bake 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)


Source:kraftrecipes.com

OCTOPUS IN TOMATO SAUCE-GREEK STYLE(HTAPODI KOKKINISTO)

Ingredients
Small octopuses or a bigger one (about 1 kilo) fresh or frozen
1/3 cup of olive oil
1 medium onion, finely chopped
1 clove  garlic, finely chopped
3-4 ripe fresh tomatoes or 1 can (500 grams) of tomatoes with juice
1 tablespoon tomato paste
Salt (optional) and freshly ground blackpepper
1 cup of red dry wine
2 cups water
2 bay leaves
1 sprig fresh rosemary (optional)
850 ml (31/2 cups) water

1 packet of ditali pasta (500 grams)

Preparation
The octopus must be very carefully washed and dried, and the beak removed.See how to  clean octopus an octopus here.
 Put the saucepan on the heat until it is hot and add the octopus.  Mix until it sweats out a pinkish liquid.  Keep an eye on it mixing every now and then and cook it in its juices until that liquid has evaporated.
Remove the octopus and cut it into smaller pieces about 3 or 4 cm. long.
Add oil to the pan as well as the onion  and garlic and saute until translucent scraping the pot to clean what’s left from the octopus.
Add wine and stir until alcohol evaporates.
Meantime, blend tomatoes in a food processor together with the tomato paste and add to the octopus, as well as pepper, bay leaves and rosemary and 2 cups of water.
Bring to a boil, reduce heat, and simmer for 1 hour. Remove bay leaves after ten minutes of cooking.
When the octopus is cooked, add more water and bring to a boil.  Cook the pasta in the sauce stirring from time to time, taste and add salt, if necessary.  (I do not add any salt).
Serve with Greek feta cheese.
Second way to cook it is after the cooking procedure, preheat oven at 180 degrees C, transfer octopus with sauce into a Pyrex or baking pan and add some hot water and cook pasta in the oven for about 20 minutes, mixing a couple of times.
Grate myzithra cheese on top.

For a Lenten dish, do not add the cheese.

Source:kopiaste.org

MARINATED GREEK LAMB CHOPS WITH ROAST POTATOES (PAIDAKIA)

Ingredients
For the marinade
8 lamb rib chops (approx. 700g/ 25 oz.)
1/3 of a cup olive oil
1 clove of garlic
1 1/2 tbsp mustard
1 tbsp chopped fresh thyme
1/2 tsp dried oregano
1 tbsp fresh chopped rosemary (optional)
zest of 1 lemon
3-4 peppercorns
For the potatoes
4 medium sized potatoes, cut into wedges
1 large clove of garlic, minced
50ml olive oil (1/4 of a cup)
80ml water (1/3 of a cup)
1 tsp dried oregano
juice of 1 lemon
1/2 tsp semolina

salt and freshly ground pepper

Preparation
To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
Return the lamb chops at room temperature and preheat the oven to 200C.
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper.  Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. (Greeks are not big fans of medium rare, but if you like your lamb chops pink, grill over high heat for 1 minute to get them all crispy and pop in the oven for 10-15 minutes, flipping them sides halfway through cooking time.)

Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!

Source:mygreekdish.com