Thursday, 16 May 2013 18:15

TND: Greek Easter/Passover Dinner

Written by stephania
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Happy Thursday! A few weeks ago my darling Jewish boyfriend, Dave, and I had a combined Greek Easter/Belated Passover holiday dinner.

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We've been having many conversations lately about what it means to have a reformed interfaith relationship and this was our first attempt at really coming together and combining our two family traditions. We both dug out our family recipes, I got on the phone with my Uncle Greg for grilling instructions, and we spent two full days preparing for our giant feast. Our friends arrived one by one, I put on Shovels & Rope (because obviously that is the perfect Greek Easter/Passover music), we poured wine, and it began.

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After some of the more complex discussions we've had about what our possible, future family would look like we took all that we had learned thus far and came together and shared our favorite traditions with our nearest and dearest. We spoke Hebrew and Greek and ended the night with our favorite American dessert, s'mores.

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By the end of the night, we were all making plans for the next one.

 

Enjoy!

 

stephania

 

 

Grilled Greek Lamb
by Stephania Stanley

What you need: 

  • lamb (1/2 lb per person)
  • olive oil
  • fresh oregano
  • salt and pepper

What to do:

Coat the lamb with olive oil and generously salt and pepper both sides. 

 

Assemble charcoal around the edges of the grill (so that the heat will be around the edges of the grill and not directly in the center). Place an disposable aluminum pan with 1" of water in the center. Heat up the grill. Grill lamb until the center of the meat reads 140°F. We grilled a butterflied 7Lb lamb and it took a little over an hour. 

 

Once the lamb is ready, let it rest for about 20 minutes and slice diagonally in 1/4" thick slices. Pour the liquid from the aluminum pan into a serving bowl (now au jus) and add a spoonful or so over the lamb when serving.

 

Last modified on Thursday, 16 May 2013 08:06
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