Easter Sunday (if you are a very strict vegetarian you may not wish to view this post)
Early on Easter Sunday morning Simon was out getting the barbecue lit (which he did from the Holy Flame as mentioned in previous post)
I meanwhile prepared the lamb. The previous year, before I had arrived on the island, the lamb had been prepared & cooked by Sia, our landlady. As
she was not here for Easter this year it was down to myself & Simon, as novices to do the job. Bear in mind also that Justine is vegetarian so we had a whole lamb to get through between just two of us, a bit extravagant but very traditional.
The lamb was brought out of my fridge having been bent double in order to fit it in overnight. After a wipe down I filled the inside cavity with onions, garlic, cut lemons, mint and some celery type leaf and stitched it up with string to hold it all in place.
I was quite concerned about the eyeballs & what might happen to them when it was roasting on on the spit. I remembered, from dissecting an eyeball in my Human Biology lessons at school, that the eyeballs contained a liquid called 'viteous humor' or something similar. I had visions of this expanding with the heat & exploding & I also didn't relish seeing the lamb on the spit 'looking' at me so there was only one thing I could do to prevent this happening. Yes I removed the eyeballs with the back end of a fork, a very sharp knife & the precision of a top surgeon.

On the right is Justine's main course, a very colourful selection of stuffed peppers. Simon had prepared the stuffing for these & I think it included feta, rice, onion, herbs etc.
We also had green salads, a Greek beetroot salad, potatoes roasted Greek style, feta & cherry tomatoes cooked in oil in foil parcels and a delicious vegetarian stuffing I made with breadcrumbs, onion, mushrooms, apple, mint, lemon & thyme.
A sharp eye had to be kept on the lamb as it cooked, it was turned by a clever electric gizmo which saved all the hard work of doing it by hand. As it was nearing being ready & the meat was falling away from the bones it was
threatening to fall off the spit & had started to twist which I must admit gave it a quite grotesque appearance, almost human like. Having said that, when it was finally cooked it was delicious. The day was made even more enjoyable by the fact that we had glorious sun lasting all through the day.
What was left of the lamb after the day, was split between me & Simon & mine was stripped of the bones (which were boiled up for the stock) & made a delicious shepherds pie which lasted me the following couple of days.
A very enjoyable first Easter for me on Zakynthos, with hopefully many more to come.
I meanwhile prepared the lamb. The previous year, before I had arrived on the island, the lamb had been prepared & cooked by Sia, our landlady. As
The lamb was brought out of my fridge having been bent double in order to fit it in overnight. After a wipe down I filled the inside cavity with onions, garlic, cut lemons, mint and some celery type leaf and stitched it up with string to hold it all in place.
I was quite concerned about the eyeballs & what might happen to them when it was roasting on on the spit. I remembered, from dissecting an eyeball in my Human Biology lessons at school, that the eyeballs contained a liquid called 'viteous humor' or something similar. I had visions of this expanding with the heat & exploding & I also didn't relish seeing the lamb on the spit 'looking' at me so there was only one thing I could do to prevent this happening. Yes I removed the eyeballs with the back end of a fork, a very sharp knife & the precision of a top surgeon.
On the right is Justine's main course, a very colourful selection of stuffed peppers. Simon had prepared the stuffing for these & I think it included feta, rice, onion, herbs etc.
We also had green salads, a Greek beetroot salad, potatoes roasted Greek style, feta & cherry tomatoes cooked in oil in foil parcels and a delicious vegetarian stuffing I made with breadcrumbs, onion, mushrooms, apple, mint, lemon & thyme.
A sharp eye had to be kept on the lamb as it cooked, it was turned by a clever electric gizmo which saved all the hard work of doing it by hand. As it was nearing being ready & the meat was falling away from the bones it was
What was left of the lamb after the day, was split between me & Simon & mine was stripped of the bones (which were boiled up for the stock) & made a delicious shepherds pie which lasted me the following couple of days.
A very enjoyable first Easter for me on Zakynthos, with hopefully many more to come.


