Cooking Up a Storm: Ithaki Estiatorio shares lamb dip sandwich recipe

CHICAGO (WLS) -- A new spot in Chicago's Greektown hopes diners are saying "Opa!" at the end of the meal!

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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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