Antikristo served with Gamopilafo
Ingredients : Antikristo
2 lamb shanks or shoulder lamb (Fatty piece of lamb)
Mix of Cretion herb blended by myself:
1 tbsp of fresh Thyme (or dried)
1 tbsp of fresh Oregano (or dried)
1 tbsp of Marjoram (dried)
1 tsp of sea salt
1 tsp of black pepper
Drizzle of Greek olive oil
The juice of 1 lemon, then cut in segments.
Method : Antikristo
Firstly add the thyme, oregano and marjoram into a small blender or grind in a pestle and mortar.
Add a drizzle of olive oil to the lamb then massage the Cretion mix into all of the meat.
Add the juice of 1 lemon (I always roll the lemon first, this just helps release more of the juice from its flesh) over the lamb, then sprinkle with salt & pepper.
Place the meat in a tray , cover with foil and leave to marinate in the fridge overnight if possible.
Once the lamb is marinated, remove from the fridge and bring the lamb to room temperature while you pre-heat the oven at 140c.
In a very hot frying pan sear all sides of the lamb until golden, this will encapsulate all of the flavours.
Place into an oven dish and pour in 100ml of water around the lamb, this will help steam as well as roast and cook slowly for four hours or until tender.
( for the last half hour of the cooking process, remove the aluminium foil and increase the heat of the oven to 180c-200c, this will crisp up the skin)
Serve the lamb on the bed of Gamopilafo rice and a scattering of pomegranate seeds.
Ingredients : Gamopilafo
white rice
unsalted butter
lemon juice
Chicken or vegetable broth
Method : Gamopilafo
Add the butter to a medium sized pot, and melt it on a medium heat.
At the same time, heat the broth in an another pot on a medium heat.
Add the rice to the butter. Lightly brown the rice, and stir constantly with a wooden spoon to make sure it doesn’t burn.
Once the rice is well coated in the butter, add the lemon juice. Continue to stir.
Then Using a ladle, add the broth, just a ladle at a time to the rice. Stir constantly. Add more broth until the rice has absorbed all of the liquid.
Once the rice has absorbed all of the broth, take it off the heat. Let it cool for 10 minutes.
