Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before they are grilled on traditional charcoal barbecues.

They are commonly paired with potatoes, salads, or the creamy and refreshing tzatziki sauce.

Kleftiko is a typical Greek dish that is commonly prepared at festive events and celebrations, consisting of a succulent piece of lamb or goat meat that is wrapped in foil and baked in airtight ovens. Also spelled as klephtiko, the name comes from the Klephts, mountain rebels from the Greek Revolution who cooked the food underground, so that no aromas or steam could escape, as it could reveal their positions.

The cooked food was typically stolen, as klepht is also the root of the word kleptomaniac, describing a person with the urge to steal. Today, the meat is slowly cooked in a bowl so that it remains juicy and falls off the bone. Kleftiko is usually cooked with potatoes that soak up some of the flavorful meat juices. 

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat.

This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process. 

Tsigaristo is a traditional dish originating from Crete. It's prepared by sautéeing the onions in olive oil, then adding seasoned lamb meat and frying it in the pan or a clay pot over low heat. Near the end of cooking, a bit of lemon is added to finish the dish.

However, there are many variations on the dish, and some cooks use additional ingredients such as garlic and wine. What's important is that the meat is slowly cooked for several hours until it becomes incredibly tender. In the past, people used meat that wasn't eaten on the first day, but was just 'refreshed' in a frying pan with olive oil and onions.

This Greek classic consists of an oven-roasted combination of potatoes and a leg of lamb, which can be marinated or seasoned with olive oil and fresh herbs. The dish is mainly prepared for special occasions or family gatherings, and it is typically served with a drizzle of lemon juice.

This hearty main course is best enjoyed with various salads and bread on the side.

Maouri or mouri is the name of a traditional lidded clay dish or pot for baking, and the meat delicacy that’s cooked in it. The dish consists of a whole lamb or goat kid that is typically sprinkled generously with salt and pepper and slathered all over with fresh butter before it is stuffed with a combination of chopped lamb’s liver, rice, onions, tomatoes, olive oil, and red wine.

The mixture is usually flavored with aromatic herbs and spices such as bay leaves, cinnamon, cumin, cloves, spearmint, rosemary, allspice, oregano, dill, and pepper. Other common ingredients contained in the filling include pine nuts, currants, eggs, cheese, and ground meat.