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Grilled lamb in marinade (Αρνί σχάρας). Greek cuisine


  • 1 kg lamb cutlets
  • 100 ml olive oil
  • 1 tsp. oregano
  • Juice of 1 lemon
  • 1/2 bunch parsley
  • Black pepper
  • Salt

Preparation and serving:
Put together the lemon juice, olive oil and the oregano in a sauté pan, then bring them to the boil. Simmer for few minutes, and then remove from the heat. Put the cutlets in a suitable cutlery and pour over the marinade. Leave it for few hours, turning and pouring with the marinade. Take the cutlets out and flavour with salt and pepper. Grill, pouring a bit marinade from time to time.
Serve hot with fried potatoes for a side dish, garnished with lemon slice and sprinkled with finely chopped parsley.


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