Happy Greek Easter, a little late!

My Family's Greaster Celebration!

That's what we call Greek Easter!

Each year for as long as I remember, my family has gathered at one of my Uncle's house, and for the past 15 or so, it has been at my cousin's house. I wake early, and drive to help set up the coals for the cooking fire. Once the coals are burning, My cousin and I have our first toast, a shot of very fine Ouzo.

Some time, around 8 am, we start cooking the Lamb, roasting it with Lemon, Garlic, Lemon, Oregano, Lemon, Olive Oil, and Lemon. The meal slowly rotates on the spit, juices dripping, and self basting as it turns over the coals. The scent of roasting lamb is overwhelming, and mouthwatering. Many of us nibble, as the Sacrifice is roasted.

At some point, I cut the lamb into quarters, and begin the process of cooking some of the larger pieces individually. After breaking down the lamb, I am also cooking many other bits and pieces, in a cast iron pan, handed down to me, from my father and grandfather.

On the coals, I cook Kebabs of Peppers and Onions, in the pan, roast tomatos. Another pan holds the parts of the lamb I typically am not a fan of: Liver, Heart, Kidneys, and more (others do)!