Featured in Essential Magazine June 2019

Magazine Article:
Greek restaurant, opened two months ago in front of the public beach of Grand Bay. The Owners Mike & Bazil, rely on a communal concept based on the shared discovery of many typical greek dishes. This form of cuisine is called Meze dining. The Chef Ilias Kontos is seduced by the Mauritian cuisine, varied and colourful. He started cooking in Greece at 17 years old. before falling in love on our island, the two men have already held a Greek restaurant together in South Africa

Ingredients for 4 people:

– 800 gr. deboned leg of lamb
– 1 medium green pepper
– 1 medium yellow pepper
– 1 medium red pepper
– 500gr potatoes
– 2 medium onion
– 2 medium tomatoes
– 8 cloves of garlic
– ½ cup white wine
– ½ cup extra virgin olive oil
– 1 ½ tbsp. mustard
– 4 tbsp. lemon juice
– Salt and pepper to taste
– 1 tbsp. oregano
– ½ tbsp. paprika
– 200 gr. hard yellow cheese

Perfect for a Sunday Lunch

Start of cutting your Lamb and your potatoes into 3cm cubes
This recipe needs approximately 2 ½ hours in the oven so your potatoes has to be cut large in size to maintain the shape
Continue cutting all the rest of your ingredients in about 2cm cubes
Put all your ingredients except the cheese in a Lange bowl adding all spices and wet ingredients
Mix very well and allow it to marinate for 24 hours in the fridge
Remove from the fridge and allow the mixture to reach room temperature
Divide in 4 topping the mixture with the cheese cut in 2cm cubes and wrap in 4 individual parcels using greaseproof paper placing them in a large roasting pan or 4 smaller individual roasting pans.
Oven roast in a preheated oven to 200c. For 2 hours then open the parcels and roast for another 30 minutes allowing the cheese to take a golden brown colour.
Ready to serve.

Recommended to roast in a Ben Mari placing your roasting pan in a lager one with water in.