Lachanodolmades

Ingredients
•  2kg cabbage white
•  300gr mince meat (beef)
•  300gr white rice salt/pepper
•  100ml olive oil
•  20 gr caster sugar
•  85gr parsley fresh cut
•  150gr leek fine chopped
•  120gr spring onions fine chopped
•  50ml fresh lemon juice
•  150gr bread grabs

Cooking Method
Boil or steam the cabbage and keep it individual leaves on the side, after mix the rest of the ingredients in one bawl and start to put the farce into the cabbage leaves, when your rolls are ready put at the bottom of your pot raw cabbage leaves and sliced carrots along with three-four lemon slices, put your rolls in layers and co­ver them with plates not to come on surface during the boiling, fill the pot with nice tasty vegetable stock and boil approxematly 35min. during service egg lemon sauce is recomended.

Arni Lemonato

Ingredients
•  2kg of lamb leg boneless
•  1kg baby potatoe wedges
•  20gr dry thyme
•  20gr oregano dry salt / pepper
•  100ml fresh lemon juice
•  60gr dijon mustard
•  120gr leek
•  150ml olive oil (extra virgin)
•  20gr flour
•  120gr spring onions
•  100gr dry onions
•  30gr garlic
•  1.5lt chicken stock
•  50ml fresh cream white wine

Cooking Method
Cut the lamb in big cubes and marinate with the vege-tables(cut emince) herbs and spices one day before, next day we select the lamb from the marination and make saute in olive oil until we nicely get the brown braised color, after we add the rest of the marination in the pot and continue until start to get dry, drop the flour on top(will help the sauce to be thick and smooth) and put off with the wine and lemon juice, let it reduce for two minutes and then add the chicken stock(breaks the strong lamb smell if any) make the fire low and let it boil until ready by mixing and checking from time to time, finish with the cream (recomended to finish the last 10 min. of cooking in the oven by covering the pot), put on plate the portion and add some fresh parsley on top during service.