ABOVE: Pan-fried lamb chops with a balsamic reduction and a mixed green salad with mission figs and feta.
4/5/2009
As legend goes, a Bulgarian I know once roasted an entire lamb obtained from Bake’s Meat Market in the Cove.
I am, however, not that ambitious.
After consulting my decades-old copy of “The Complete Greek Cookbook,” the author suggests that Greek men are particularly opinionated when it comes to the roasting of lamb and phone calls to two generations of Preovolos men confirmed this.
[John Preovolos, the elder, is nothing if not opinionated. Just try and violate his betting system at the blackjack table and see what happens.]
Anyway, I wasn’t planning on roasting anything – rather pan-frying a couple of chops – and the Preovoli consensus really came down to salt, pepper, rosemary and lemon, give or take.
Foolproof, I can handle foolproof.
After all, it is almost Easter and since I celebrate the holiest day in Christendom in an purely secular manner, it basically boils down to waking for work before dawn, gorging on chocolate and eating lamb chops. It’s the least I can do.
Sadly, there will be no trip to Astoria for a real Greek meal this year. No egg fights. No koulorakia.
I’m pretty OK with this, that’s for ‘Real Easter’ anyway and I’ve still got a couple of weeks.
–CP
AND REMEMBER KIDS: “The rabbit of Easter, he bring of the chocolate.”
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