Recipe: Easter Lamb Soup (Mageiritsa)

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This week on the show, Evan talks with The Country Cooking of Greece author Diane Kochilas about what her island of Icaria does to celebrate.

Lamb is of course the star of the show, and the traditional Easter Lamb Soup combines every part of the animal (she says it’s “made apologetically of every manner of offal”) with bright flavors like lemon, dill, young romaine lettuce.

On Icaria, Diane says they also forage for wild herbs and vegetables to include in the soup.