Tag Archives: cavender’s greek seasoning

Recipe: Roasted Greek Potatoes

21 Sep

Cavender's Greek Seasoning It’s been six months since I’ve discovered the secret to making Greek food with the same intense savoury flavour that you’d find in a restaurant. It’s called Cavender’s All Purpose Greek Seasoning. I can buy it at my local Loblaws-brand grocery store. I’ve also seen it in many grocery stores in the United States. It’s also available for order online.

I use it to season meat, in homemade Greek salad dressing and tzatziki and in this recipe for lovely garlic-infused roasted Greek potatoes. So next time you’re browsing the spice aisle, look for a jar of this stuff and prepare to use it on everything.

Roasted Greek Potatoes

Greek Roasted Potatoes | baconavecbacon.com

1/3 cup olive oil
1 1/2 cups water
4 cloves garlic, minced
1/4 cup lemon juice
2 packets chicken bouillon
1 1/2 teaspoons Cavender’s Greek Seasoning
6-7 potatoes, peeled and cut into 1″ pieces

In a large baking dish mix the olive oil, water, garlic, lemon juice and bouillon until combined. Add the potatoes and stir to coat them well. Sprinkle the Greek seasoning over top of all of the potatoes.

Cover the dish with a sheet of tinfoil and bake until tender (approximately 1) hour at 350 degrees. When tender, remove the tinfoil and broil for 5 minutes. Watch carefully to make sure they don’t burn.

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Recipe: Greek Spiced Rack of Lamb

6 Apr

Rack of lamb is one of those cuts of meat that isn’t cheap, but it’s pricey for good reason. It’s tender, flavourful, quick cooking and looks incredibly impressive when cut into chops after roasting. Serve this as a main course for a dinner party, or when cut into individual ‘meat lollypops’ and served with a mint yogurt dipping sauce, it would also make a great appetizer.

Greek Spiced Rack of Lamb

Greek Seasoned Rack of Lamb | baconavecbacon.com

1 rack of lamb, frenched
2 garlic cloves
2 teaspoons Cavender’s greek seasoning blend
olive oil

Preheat your oven to 400 degrees.

Rinse and dry the rack of lamb. Slice the garlic in two and rub the meat well with the garlic pieces. If you’d like, you can slice the garlic thinly, cut a few slits in the meat and stuff them with garlic. Next sprinkle the Greek seasoning liberally over all of the meat, back and front and rub into the meat.

In an oven safe frying pan, heat a few teaspoons of oil on medium high. When it’s hot, add the meat and sear on all sides until a nice brown crust forms. When all sides have been seared, place the pan into the oven and bake for 22-25 minutes or until the lamb reaches an internal temperature of 150 degrees (for medium rare).

Let the meat rest for 10 minutes before slicing and serving.