Ithaki Estiatorio is in the former Parthenon space, one of the most iconic dining rooms in the city.
The restaurant is trying to revive and re-energize the food scene on the near West Side.
Chef Saul Ramos and partner of Ithaki joined ABC7 to share their lamb dip sandwich recipe.
Recipe:
Ingredients
-5 lb lamb shoulder
-Kosher salt
-Pepper
-3 heads of fresh garlic
For serving:
-Hoagie Roll
-Dill Yogurt Sauce or Tzatziki
-Tomato Jam
-Provolone Cheese
Instructions:
-Preheat oven to 350 degrees
-Generously coat the lamb shoulder in kosher salt, pepper and garlic, and place on a sheet pan
-Roast for one hour or until very tender with an internal temperature of 120 degrees.
-Let cool completely, and reserve the lamb drippings for dipping.
-Shave super thin and have it ready for serving
Serving:
Dip slices in lamb drippings, and serve in a hoagie roll with tomato jam, provolone cheese, and a dill yogurt/tzatziki sauce.
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