Lamb with rosemary and capers

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The herbs of the Aegean enrich with their aromas the favorite meat of the islanders. Rosemary and capers meet in a game of flavor, in a traditional recipe. It’s a dish that accompanies the joys and celebrations of all Greeks.


  • 1 leg of lamb sliced
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 3 bay leaves
  • 1 glass of white wine
  • 2 tablespoons flour
  • 2 tablespoons capers
  • Juice of one lemon
  • A little rosemary


  • Sauté the lamb on both sides in olive oil, in a skillet
  • Remove the lamb from the pan and saute the onion and the garlic.
  • Add the flour and stir.
  • Add wine and lemon juice.
  • Add the capers, bay leaves and rosemary.
  • Add two cups of water and stir.
  • Put the lamb in a saucepan, cover with lid and place in preheated oven at 160 for two hours.
  • This dish is traditionally served with fries and rice.

1 Comment on Lamb with rosemary and capers

  1. Bunny Eats Design
    Monday September 1st, 2014 at 01:34 AM (5 years ago)

    Great flavours! I always use rosemary and garlic with lamb but haven’t tried capers before (which I usually use with fish or chicken).


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