Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Roast Lamb with Potatoes
Ingredients:
- 1500 g lamb
- Salt
- Pepper
- Oregano
- Juice of 1-2 lemons
- 2 garlic cloves, sliced
- 2 tablespoons mustard
- 250 g white wine
- 150 g water
- 1 sprig rosemary
- 3 tablespoons olive oil
- 4-5 medium potatoes, cut into pieces
Instructions:
- Place the lamb in a baking dish and use a knife to make small cuts in various places. Insert the sliced garlic into these cuts.
- Surround the lamb with the prepared potato pieces in the baking dish.
- Season the lamb and potatoes with salt, pepper, mustard, oregano, lemon juice, wine, water, olive oil, and the rosemary sprig. Mix everything well to distribute the flavors evenly.
- Cover the baking dish with parchment paper and aluminum foil, and bake in a preheated oven at 180-200°C (350-390°F) for about 1.5 hours, depending on your oven. If needed, add a little more water during cooking.
- About 20 minutes before turning off the oven, remove the aluminum foil to allow the food to brown.
Salmon with Mustard and Fried Potatoes
Ingredients for the Salmon
- 2 salmon fillets
- 3 tablespoons mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- Salt
- 1 tablespoon chopped dill
Preparation for the Salmon
- In a bowl, whisk together the mustard, honey, garlic, olive oil, lemon juice, dill, and salt.
- Line a small baking dish with parchment paper.
- Brush the salmon fillets with olive oil on both sides and place them in the baking dish.
- Using a brush, coat the salmon with the mustard mixture.
- Bake in a preheated oven at 200°C (392°F) for 15-20 minutes, depending on your oven. Avoid overcooking the salmon to keep it moist.
For the Potatoes
- 5 potatoes
- Olive oil for frying
- Salt
- Oregano
Preparation for the Potatoes
- Peel the potatoes and cut them into small, elongated pieces.
- Rinse them well, then pat dry with a towel.
- In a frying pan, heat the oil and add the potatoes, frying until they are golden on all sides.
- Place them on a serving plate, season with salt, and sprinkle with oregano.
This dish brings together the rich, tangy flavors of mustard-glazed salmon with perfectly crispy, golden potatoes—a delightful meal that’s as comforting as it is elegant. Enjoy!
Lamb with Artichokes and Potatoes in Avgolemono Sauce
Ingredients:
- 1.5 kg lamb
- 10 artichokes
- 1 onion, finely chopped
- 5 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of dill, finely chopped
- 2 tablespoons olive oil
- 50 g white wine
- 150 g water
- 2 bay leaves
- Salt
- Pepper
- 2 eggs
- Juice of 1 lemon
Instructions:
- Cut the lamb into pieces, wash it, and place it in a colander to drain.
- In a pot, heat the olive oil and sauté the lamb on all sides until browned.
- Remove the lamb with a slotted spoon and set it aside in a bowl.
- In the same oil, sauté the spring onions, regular onion, and garlic for 2 minutes.
- Return the lamb to the pot, add the wine, bay leaves, and water.
- Once it starts to boil, add the dill.
- Lower the heat, cover the pot, and let it simmer for 1 hour.
- After 1 hour, add the potatoes and artichokes. Cover the pot again and simmer for another 20 minutes, just enough for the artichokes and potatoes to cook. If needed, add a bit more water.
For the Avgolemono (Egg-Lemon Sauce):
- Beat the egg whites until they turn white and frothy.
- Then add the yolks and beat them as well.
- Gradually add the lemon juice while stirring continuously.
- Slowly add some broth from the lamb dish into the egg mixture, stirring well to prevent curdling.
- Pour the egg-lemon mixture over the dish and gently shake the pot in a circular motion to distribute the sauce evenly.
Your lamb with artichokes and potatoes in avgolemono sauce is ready to serve!
Oven-Baked Fries
Ingredients
- 3 large potatoes, cut into long thin slices
- Salt
- Oregano
- 2 tablespoons olive oil
- Parchment paper for the baking tray
Instructions
- Line a baking tray with parchment paper.
- Peel and wash the potatoes thoroughly.
- Slice the potatoes into long, thin strips and spread them evenly on the tray.
- Sprinkle with salt and oregano, drizzle with olive oil, and toss everything together to coat evenly.
- Bake in a preheated oven at 190-200°C (375-390°F) until golden and crispy.
- Halfway through baking, stir the potatoes to ensure even browning on all sides.
