Greek Easter DINNER TIME LINE

Timeline for Sunday Greek Easter Dinner

Appetizer: Tzatziki

Dinner: Lamb and String Beans served with Feta Cheese

Dessert: Baklava

Friday morning:

1. Prep Tzatziki: drain the yogurt and cucumbers

2. Cut up feta into bite size pieces and place in a small bowl and leave in the refrigetator

3. Chop walnuts and anisette cookies up fine and add to a container.  Mix into the  walnut mixture, the sugar, and cinnamon. Set aside for tomorrow

Saturday morning:

1. Assemble Tzatziki and leave in the refrigerator

2. Assemble and bake the baklava

3. While the baklava is cooking, make the syrup; set aside.

4. Set your table 

5. When baklava is out of the oven cooling, add the syrup and let it sit for a few hours

Saturday afternoon:

1. Cut up the baklava and put into decorative baking cups and arrange on a platter (you don't have to refrigerate and will keep for several days).

2. Prep the green beans, rinse and trim - place into a container in the refrigerator

Sunday - Dinner at 4PM

11:30AM

1. Season the lamb & shoulder chops with seasoned salt & pepper.  Sear in batches on medium high heat for 2 minutes each side.  

2. Remove lamb  from the pot and set aside.  

3. Saute onions until transparent, add garlic & cook for 30 seconds.  

4. Add green beans to pot and cook until bright green (about 5 minutes). 

5. Add tomato paste, tomato sauce, lamb and all the juices  and enough water to cover the lamb and green beans. Stir to combine, season with salt + pepper.

6. Bring to a boil, reduce heat to a simmer.  Let simmer for 2 hours.

7. While the lamb and string beans are simmering, peel and cut up the potatoes and leave covered in water.

2:00PM 

1. Drain the potatoes and add to the pot.

2:45PM-3PM 

1. Leave on a low simmer until you are ready to serve dinner.

2. Serve the Tzatziki in a bowl with peta chips and pour yourself a glass of wine.

4PM

1. Serve the lamb and string beans with feta cheese on the side.