By Chef Dimitris Katrivesis
Greece's Superchef Dimitris Katrivesis is globally recognised as a master of Greek cuisine, both at a traditional and contemporary level, with a cooking style that is daring and full of expression. After he studied culinary arts in Athens, he started exploring his desire and passion to experience international flavours and ingredients, which eventually took him around the world and in 2005 he joined the team at five-time World Number 1 restaurant, the three-Michelin star El Bulli in Spain, where he worked with Ferran Adria. He then continued his international career in Luxembourg, Paris and then Barcelona at Dos Palilos, an one-Michelin star Asian tapas bar.
The chef went back to Greece where was leading the team of Sea you Up in the Sani marina resort between 2011-2013 with a personal Japanese fusion cuisine. In February 2012 Dimitris was in search of new ingredients and knowledge that took him to Tokyo Japan in the 3 Michelin star Ryugin restaurant, the then number 21 in the world rewarded with two Michelin stars.
In 2013 Dimitris moves to London to complete a research of Nikkei Cuisine around the globe and in 2014 the chef presents the Nikkei Cuisine in Athens. From 2015 till know he is developing culinary ideas around the world with projects made in Tulum, Paris, Monte Carlo. Dimitris currently is the Owner Chef of two Peruvian pop-up restaurants, La Pantera Negra and Mistura and also the corporate executive chef of Drakoulis Dry and Raw. In 2019 he also had 1 week residency at Brisbane's Nostimo with chef David Tsirekas!
But for the sun, bike and martial arts loving Chef and family man, with 25 years in the restaurant industry, he felt the need for a change! That’s how THAMA was born. THAMA is his new venture that offers the perfect opportunity to create something new to the Greek Restaurant scene. https://thamarestaurant.com
“The reason I cook is to make people happier. I welcome you to discover my world”
It's so exciting to be part of the Australian Greek Easter Feast, and to be sharing all the way from Greece a home Greek Easter favourite of roasted leg of lamb recipe, which is best served with a whole roasted cauliflower covered in a mouth-watering sauce of Greek yoghurt or traditional tzatziki. Greek Easter dish at its best!
Kali Orexi Australia!
Roasted leg of lamb
2 kg leg of lamb
15 gr sea salt flakes – we recommend Salt Odyssey Salt Flakes
2 tbs extra virgin olive oil – we recommend Ladi Biosas First Press EVOO
1 carrot diced
1 onion diced
3 garlic cloves roughly chopped
5 springs rosemary - large
2 fresh bay leaves
100 ml red wine
50 gr petimezi (molasses)
600 ml lamb stock (any stock liquid)
10 gr freshly ground black pepper
5 gr anise
5 gr fennel seeds
5 gr thyme seeds
- Preheat your oven to 120 Celsius.
- Remove the lamb from the fridge, season all over with salt and allow to come up to room temperature.
- Heat the olive oil in a large flameproof ovenproof dish (with a lid) on high heat, add the lamb and brown on all sides. Remove from the dish and set aside.
- Add the carrot and onion to the dish and saute for 3 minutes. Stir in the garlic, rosemary, thyme, anise, fennel seeds and bay leaves and cook for 2 minutes until fragrant. Deglaze with the red wine.
- Pour in the lamb stock with the petimezi and stir to combine. Return the lamb to the dish, spoon some of the sauce over the top and cover with the lid. Roast for 4 - 4.5 hours until the lamb is falling off the bone. Remove from the oven, carefully transfer the meat to a warm plate and cover with foil. Allow to rest for 30 minutes.
- For the gravy, sieve the liquid and push what remains of the vegetables and herbs through the sieve into a fresh sauce can. Keep warm over a low heat or reduce to your desired thickness over a medium-high heat. Season with salt and pepper to taste.
1 large cauliflower
60 gr melted butter
20 gr mustard
40 ml Greek extra virgin olive oil – we recommend Ladi Biosas First Press EVOO
5 gr curcuma (can substitute with tumeric)
5 gr sea salt – we recommend Salt Odyssey Fleur De Sel
5 gr pepper
2.5 gr anise
5 gr pistachio
50 gr greek yogurt
5 gr sesame
- Pour over the melted butter and the olive oil on the cauliflower.
- Add the mustard and rub well inside out.
- Add the rest of the ingredients except the Greek yogurt and the pistachio.
- Roast in a 200 Celsius preheated oven for 25 min covered with aluminum foil and 20 min uncovered at 180 Celsius.
- Sprinkle with pistachio, serve your cauliflower with the Greek plain yogurt or make your favourite tzatziki recipe!