What are the essential dishes for a customary Greek dinner menu?
{
"@context": "https://schema.org/",
"@type": "recipe",
"name": "A complete Greek Feast: Roast Lamb, Lemon Potatoes & Horiatiki Salad",
"image":[[
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"https://placehold.co/800x600/e67e22/ffffff?text=Roast+Lamb",
"https://placehold.co/800x600/f39c12/ffffff?text=Lemon+Potatoes",
"https://placehold.co/800x600/27ae60/ffffff?text=Horiatiki+Salad"
],
"author": {
"@type": "Person",
"name": "The Taverna kitchen"
},
"datePublished": "2024-05-15",
"description": "A complete Greek Sunday dinner menu featuring roast leg of lamb with garlic and oregano, crispy oven-roasted lemon potatoes, and a classic village salad (Horiatiki) with barrel-aged feta.",
"recipeCategory": "Dinner",
"recipeCuisine": "greek",
"keywords": "greek dinner, roast lamb, lemon potatoes, horiatiki salad, greek feast, sunday dinner",
"prepTime": "PT30M",
"cookTime": "PT2H30M",
"totalTime": "PT3H",
"recipeYield": "6-8 servings",
"nutrition": {
"@type": "NutritionInformation",
"servingSize": "1 plate (lamb, potatoes, salad)",
"calories": "850 kcal",
"fatContent": "45 g",
"saturatedFatContent": "18 g",
"cholesterolContent": "185 mg",
"sodiumContent": "950 mg",
"carbohydrateContent": "45 g",
"fiberContent": "6 g",
"sugarContent": "8 g",
"proteinContent": "65 g"
},
"recipeIngredient":[[
"FOR THE ROAST LAMB:",
"1 (5-6 lb) bone-in leg of lamb",
"8-10 garlic cloves, slivered",
"3 tbsp fresh oregano leaves (or 1.5 tbsp dried), chopped",
"2 tbsp fresh rosemary, chopped",
"Zest of 2 lemons",
"1/2 cup extra virgin olive oil",
"Juice of 2 lemons",
"2 tsp Kosher salt",
"1 tsp freshly cracked black pepper",
"1 cup dry white wine (or water/broth)",
"1 cup water or chicken broth",
"FOR THE LEMON POTATOES (PATATES LEMONATES):",
"3 lbs Yukon Gold or Russet potatoes, peeled and cut into large wedges",
"1/2 cup extra virgin olive oil",
"Juice of 2 lemons",
"Zest of 1 lemon",
"6 garlic cloves, minced",
"1.5 tsp dried oregano",
"1 tsp Kosher salt",
"1/2 tsp black pepper",
"1 cup chicken broth (or water)",
"FOR THE HORIATIKI SALAD (GREEK VILLAGE SALAD):",
"4 medium ripe tomatoes,cut into large chunks/wedges",
"1 English cucumber,halved and sliced thick half-moons",
"1 red onion,thinly sliced into half-moons",
"1 green bell pepper,sliced into rings",
"1 cup Kalamata olives,pitted",
"6-8 oz Greek Feta cheese (block,not crumbled),placed as a slab on top",
"1/3 cup extra virgin olive oil",
"2 tbsp red wine vinegar",
"1 tsp dried oregano",
"Sea salt and cracked pepper too taste",
"FOR SERVING:",
"Warm pita bread",
"Tzatziki sauce",
"Lemon wedges"
],
"recipeInstructions":[[
{
"@type": "HowToStep",
"name": "Marinate the Lamb",
"text": "Using a sharp paring knife,make 8-10 deep incisions all over the leg of lamb. Stuff each incision with a sliver of garlic. In a small bowl, combine chopped oregano, rosemary, lemon zest, olive oil, lemon juice, salt, and pepper to form a paste. Rub this mixture all over the lamb, ensuring it gets into the cuts. Cover and refrigerate for at least 2 hours, preferably overnight. bring to room temperature (1 hour) before roasting."
},
{
"@type": "HowToStep",
"name": "Roast the Lamb",
"text": "Preheat oven to 425°F (220°C). Place lamb on a roasting rack in a large roasting pan. Add white wine and 1 cup water/broth to the bottom of the pan. Roast for 20 minutes at high heat to sear. Reduce heat to 325°F (160°C). Continue roasting approx 20-25 mins per lb for medium-rare (internal temp 130-135°F / 54-57°C). Baste with pan juices every 30-40 minutes. If pan gets dry, add more water/wine."
},
{
"@type": "HowToStep",
"name": "Rest the Lamb",
"text": "Remove lamb from oven. Tent loosely with foil and let rest for minimum 20-3