Jul 14 2026
Restaurants›Gypsy Kitchen›Savvoglou Tsivolas/limnio/lemnos, Gr Recipe

Savvoglou Tsivolas/limnio/lemnos, Gr Recipe

Inspired by Gypsy Kitchen
Time3h
Serves6

Make Savvoglou Tsivolas/limnio/lemnos, Gr Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Savvoglou Tsivolas

For the Limnio Wine Reduction

For the Side Dish

Method

Preparing the Savvoglou Tsivolas

  1. 1

    Marinate the Lamb

    In a large bowl, combine the lamb shoulder with olive oil, minced garlic cloves, fresh rosemary, lemon juice, salt, and black pepper. Mix well and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

  2. 2

    Preheat the Oven

    Preheat your oven to 180°C (350°F).

  3. 3

    Roast the Lamb

    Transfer the marinated lamb to a roasting pan and cover with foil. Roast in the preheated oven for about 2 hours. Remove the foil in the last 30 minutes to allow the lamb to brown.

Making the Limnio Wine Reduction

  1. 4

    Sauté Shallots

    In a saucepan over medium heat, melt the butter and add the finely chopped shallots. Sauté until translucent, about 5 minutes.

  2. 5

    Add Wine and Thyme

    Pour in the Limnio wine and add the thyme. Increase heat to high and bring to a boil. Reduce to a simmer and cook until reduced by half, about 10-15 minutes.

Preparing the Side Dish

  1. 6

    Cook Vegetables

    In a large pot, bring salted water to a boil. Add the diced potatoes, sliced carrots, and green beans. Cook for about 15-20 minutes until tender. Drain and return to the pot.

  2. 7

    Season and Serve

    Drizzle the cooked vegetables with olive oil, season with salt and black pepper, and toss with chopped parsley. Serve alongside the roasted lamb and drizzle the Limnio wine reduction over the dish.

More from Gypsy Kitchen