In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add lamb steaks and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.

Grill the Steaks

Preheat the grill to medium-high heat. Remove the steaks from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 5 minutes before serving.

For the Skordalia Garlic Mash Potato

Cook the Potatoes

Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Make Skordalia

In a food processor, combine cooked potatoes, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

For the Horta

Prepare the Greens

Wash and trim the mixed greens. Bring a pot of salted water to a boil and blanch the greens for 2-3 minutes. Drain and cool under cold water.

Dress the Greens

In a bowl, toss the blanched greens with olive oil, lemon juice, and salt to taste.

For the Mint Sauce

Make the Mint Sauce

In a small bowl, combine chopped mint leaves, sugar, and white vinegar. Mix well and let sit for at least 30 minutes for flavors to meld.