Over the last year or so I’ve become a huge fan of lamb. The first time I had it was in 2001 when I was studying abroad in London. On a long weekend trip through Ireland, our bus group was treated to a meal of Irish stew in a small pub in Donegal. It was perhaps the most delicious thing I ate that year (though the chicken tikka kebab with the garlic mayo and salad at Star Kebab on Earl’s Court Road was pretty damn close).
Kreatopita Argostoli: Fun to say; fun to eat
When I moved to Baltimore, I rediscovered how much I loved lamb. Again, it was all thanks to some Irish stew. From thereon in, I always make sure to stock up on cuts of lamb when I’m at the grocery store and I find it on sale. It’s delicious in red curries, in the aforementioned stew, as well as stuffed into some phyllo dough.
I had lately been feeling bored with the food I was preparing on a weekly basis. I’ve expanded my repertoire, but tended to go back to those old tried-and-trues.
As usual, Allrecipes.com came to the rescue with their ingredient search. I had lamb. I had phyllo dough. I had feta. I assumed there was something Greek-like for me to prepare, and the search led me to a recipe for some kreatopita argostoli.