flipRoasted lamb quarters of the Panathenaea
Roasted lamb quarters of the Panathenaea
Why this dish? At the Panathenaea, the great festival of Athena, animals were sacrificed on the Acropolis and their meat roasted and shared among citizens. This dish draws from that civic banquet: the rare red meat of feast days, eaten in honor of Athens' patron.
Lamb quarters marinated in olive oil, oregano, and thyme, roasted on a spit or in the oven. The festive meat that Athenians tasted mainly at grand sacrifices.
When my great festival sounds and the procession climbs the Acropolis, the whole city feasts on meat — a rare thing, mortal, for the common man eats little flesh outside sacred days. The quarters are rubbed with oil and hill oregano, turned over the embers until the fat sings. The smoke rises to me, the flesh stays for you: this is how I want sharing done. Eat your portion without gluttony, for even at the feast moderation pleases wisdom.
- •Lamb or mutton quarters — according to diners (festival meat)
- •Olive oil — generous (marinade and cooking)
- •Wild oregano and thyme — handfuls (aromatics)
- •Sea salt — to taste (seasoning)
- •Wine — a little (libation and marinade)
Roasted lamb quarters of the Panathenaea
Lamb quarters marinated in olive oil, oregano, and thyme, roasted on a spit or in the oven. The festive meat that Athenians tasted mainly at grand sacrifices.
Why this dish? At the Panathenaea, the great festival of Athena, animals were sacrificed on the Acropolis and their meat roasted and shared among citizens. This dish draws from that civic banquet: the rare red meat of feast days, eaten in honor of Athens' patron.
When my great festival sounds and the procession climbs the Acropolis, the whole city feasts on meat — a rare thing, mortal, for the common man eats little flesh outside sacred days. The quarters are rubbed with oil and hill oregano, turned over the embers until the fat sings. The smoke rises to me, the flesh stays for you: this is how I want sharing done. Eat your portion without gluttony, for even at the feast moderation pleases wisdom.
Ingredients (period version)
- Lamb or mutton quarters — according to diners (festival meat)
- Olive oil — generous (marinade and cooking)
- Wild oregano and thyme — handfuls (aromatics)
- Sea salt — to taste (seasoning)
- Wine — a little (libation and marinade)
Ingredients
- Lamb ribs or leg — 1.2 kg (festival meat)
- Olive oil — 5 tbsp (marinade and cooking)
- Dried oregano — 2 tsp (aromatic)
- Fresh thyme — a few sprigs (aromatic)
- Salt and a little red wine — 1 tsp salt, 4 tbsp wine (seasoning and marinade)
Method
- Mix oil, oregano, thyme leaves, salt, and wine for a marinade.
- Coat the lamb and refrigerate for 2-4 hours.
- Preheat oven to 220°C (or prepare a hot bed of coals).
- Sear the meat then roast 25-35 minutes depending on thickness, basting with juices.
- Rest 10 minutes, sprinkle with fresh oregano, and serve with maza.
How it was made : Red meat was primarily associated with sacrifice (thysia): bones wrapped in fat were burned for the gods, while the roasted meat was shared among participants. Outside festivals, the Greek diet remained largely grain-based, with bread, olives, vegetables, and fish.
The contemporary twist : Cut into portions and spear with small rosemary 'lances' in the style of armed Athena.
Sources : Jean-Louis Durand, Sacrifice et labour en Grèce ancienne, La Découverte/EFR, 1986 · Athenaeus of Naucratis, Deipnosophistae (banquets and meats)
Athena · Charactorium
