My Big Fat Greek Family Sunday Lunch with Iceland (Including Recipes)

I adore my Big Fat Greek Family-I don’t know where I’d be without them- we are one loving, (pretty) loud, food-loving family and hosting a Sunday lunch to celebrate them and treat them to a feast from Iceland was a joy.

Here’s the gang in all their glory!

Guests arrived for brunch and gobbled up the oven baked croissants and pain au chocolats from Iceland baked from frozen-the kids adore these and they are now a weekend breakfast staple for this family.

I then set to work in the kitchen cooking the lamb and chicken at the same time and timed it so I popped the roast potatoes, cauliflower cheese and Yorkshire puddings so all would be ready at the same time. The steamed veg was popped into the microwave before serving too.

Despite having lots of relatives round the table, it felt like a stress-free Sunday lunch with delicious quality ingredients from Iceland.

Here are my recipes for Greek Roast Chicken and Greek Roast Lamb. I’ve shared these classic dishes on the blog before but never together along with the perfect accompaniments and side dishes as they are here.

Greek Roast Chicken

 

Ingredients: (Serves 6-8)

• 1 The Butcher’s Market Class ‘A’ Fresh Scottish Whole Large Chicken 1.9Kg
• 1/2 lemon
• Sea salt and freshly ground black pepper for seasoning
• Handful of fresh oregano
• 2 shallots
• 4-5 garlic cloves, peeled and quartered
• 2 white onions, roughly chopped
• 1 lemon, sliced and quartered
• Juice of 2 lemons
• 50ml Levante Extra Virgin Olive Oil
• 50g Graham’s Slightly Salted Scottish Butter, cubed
• 1 tbsp dried oregano

Method:

1. Preheat the oven to 180° C/ Gas Mark 6
2. Rinse and dry the chicken and then place it in the middle of a oven proof dish, rub well with the half-lemon, gently squeezing it so that the juices run onto the chicken.
3. Lightly rub sea salt and black pepper all over the chicken, as well as into the cavity
4. Make small scores into the skin and stud it with the garlic, also place a small amount in the cavity. Leave to marinate for 1/2 an hour in the fridge.
5. Place one of the onions and the oregano in the cavity. Put the chicken in the middle of a oven proof dish with the other onion and the sliced lemon.
6. Sprinkle the dried oregano all over the bird.
7. Pour the lemon juice and olive oil all over the chicken and place the cubes of the butter on the chicken aso it will melt into dish.
8. Cover the chicken loosely with foil and cook near the middle of the oven for approximately 20 – 25 minutes per 454g (1lb) plus 20 – 25 minutes (remove foil for the last 25 minutes).
9. Ensure the Chicken is thoroughly cooked, no pink colour remains and juices run clear.
10. Allow to stand 10 minutes before carving and serve with onions and juices.

Greek Roast Lamb (or Arni Sto Fourno)

 

Ingredients:

• The Butcher’s Market Whole Leg Of Lamb (2Kg)
• 4-5 garlic cloves, peeled and quartered
• Handful of fresh rosemary leaves
• Juice of 2 lemons
• 50ml Levante Extra Virgin Olive Oil
• Sea salt and freshly ground black pepper
• 1 tbsp dried oregano
• 2 onions, roughly chopped

For this recipe, I defrosted the lamb in order to marinate it, however, it can also be conveniently cooked from frozen.

1. Preheat the oven to 180°C, gas mark 6.
2. Rinse the meat and pat dry with kitchen paper. Score the lamb and press garlic rolled in salt and pepper into the slits.
3. Rub the meat with the juice of 1/2 a lemon and salt and place in the roasting tin.
4. Pour the olive oil and remaining lemon juice over the meat.
5. Sprinkle with salt, pepper and oregano.
6. Cover loosely with foil.
7. Place into a roasting tin near the middle of the oven for 2hrs 25-35 mins.
8. 2 hours into cooking time, remove foil, return to oven for 25-35 mins.
9. Serve with onions and juices

 

Making the delicious Yorkshire puddings is easy:

1. Pre-heat oven to 200 degrees
2. Remove required amount from all packaging.
3. Place onto a baking tray near the middle of the oven for 6-8 minutes

 

 

One large bag of Iceland’s Roast Potatoes was enough even for this hungry family and once again proved to be a dream to prepare in the kitchen.

To cook

1. Pre-heat oven to 200 degrees/Gas Mark 7
2. Remove required amount from packaging.
3. Place in a roasting tin near top of the oven.
4. Turn half way through cooking time
5. Roast for 30-35 minutes in total

And of course no roast is complete without creamy Cauliflower Cheese.

1.  Pre-heat oven to 180 degrees / Gas Mark 6
2. Remove from all packaging, place in an ovenproof dish (leave uncovered).
3. Place near the middle of the oven and cook for 40 – 45 minutes until golden on top.

And last but by no means least, prep your super simple veggies – Iceland’s Peas and Sweetcorn Steam Bags

1.  Remove bag from outer packaging (do not open or pierce bag).
2. Place on a microwaveable plate.
3. Cook for 3 minutes.
4. Stand for 30 seconds.

And here is the finished feast – wow!

 

Sunday was a chance to catch up with cousins big and small too-my 10 month old second cousin Leo is just so handsome-a smiley baby, he loved crawling around the kitchen floor as we all chatted away.

My 5 month old baby nephew Zachary stole my heart the minute he was born, I feel like his second Mummy and it was hard to put him down.

I can’t wait until he starts eating and he can join us for Sunday lunch too! I’ve got a feeling he’s going to be a foodie like the rest of us!

Here with my Mama and wonderful Auntie Loulla.

Everyone was fit to burst by the end but managed a slice of creamy and delicious fruit gateau of Iceland’s Luxury 12 Portion Sliced Fruit Gateau (1.5Kg).

WHAT AN AWESOME Sunday lunch.

P.S If you are thinking of having an epic lunch to celebrate Easter do not miss these amazing deals from Iceland-

This slow cooked leg of lamb has been reduced from £15 to £10 and is a delicious leg of New Zealand lamb marinated in rosemary and garlic.

Or are you more of a chicken-fanatic? We love this frozen boneless spatchcock chicken with garlic and herb melt- which is just £5!

And to end-this magnificent Luxury chocolate Easter Egg box makes for an epic dessert for after dinner. A dreamy chocolate mousse filled with layers of chocolate and almond crispy biscuit, chocolate sponge, meringue and dark chocolate cream, topped with chocolate eggs filled with Chantilly cream and caramel.

-There is also a super offer for Easter eggs where you can pick up 2 chocolate eggs for just £5.

Head to Iceland for Easter folks!