GREEK LAMB STEW
This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!
Provided by nickysmama
Categories Soups, Stews and Chili Recipes Stews
Time 2h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
- Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
- Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g
OUMA'S GREEK LAMB
A unique, Greek-style leg of lamb roasted with garlic and rosemary. A must for any family event. Serve with mint sauce or jelly. Add in any vegetables you like during the last hour of baking.
Provided by Ashley
Categories World Cuisine Recipes European Greek
Time 12h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix butter, garlic, and rosemary together in a dish and let stand for 1 minute.
- Puncture lamb in about 10 places using a long-bladed knife, twisting the knife after each cut. Place lamb in a deep roasting dish. Use your hands to stuff holes with the garlic-rosemary butter. Drizzle olive oil over the top.
- Bake, covered, in the preheated oven for 4 hours. Reduce oven temperature to 200 degrees F (95 degrees C) and bake for 7 hours more.
- Uncover and continue baking until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 1 hour more.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 0.8 g, Cholesterol 167.4 mg, Fat 38.1 g, Fiber 0.1 g, Protein 39.2 g, SaturatedFat 16.8 g, Sodium 182 mg
GREEK LAMB BAGUETTE
Use up leftover meat from Sunday's roast in this colourful sandwich
Provided by Jennifer Joyce
Time 5m
Yield Makes 1 lunch
Number Of Ingredients 7
Steps:
- Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.
Nutrition Facts : Calories 762 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 3.46 milligram of sodium
"GREEK" LAMB WITH ORZO
A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!
Provided by Amanda Hesser and Merrill Stubbs
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
- Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
- Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
- Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.
GREEK-STYLE LAMB SHANKS
Make and share this Greek-Style Lamb Shanks recipe from Food.com.
Provided by Alan in SW Florida
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
- Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
- Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
- Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
- When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
GREEK LAMB AND ORZO
This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.
Provided by fire00starter
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g
GREEK LAMB KABOBS
We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.
Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
GREEK LAMB BROCHETTES
Make and share this Greek Lamb Brochettes recipe from Food.com.
Provided by Chef Kate
Categories Lamb/Sheep
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut trimmed lamb into 1 and 1/2 " inch cubes.
- Mix the lamb and the rest of the ingredients in a glass baking dish.
- Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
- Preheat broiler or prepare barbecue.
- Divide lamb among six to eight skewers and arrange on grill or broiler pan.
- Paint with marinade.
- Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.
GREEK ROAST LAMB AND POTATOES
There's nothing like Greek roast lamb and potatoes. In Greece, meat (lamb, beef, chicken) and potatoes in the oven is an ubiquitous dish throughout the winter. Upon my most recent visit to Athens, my aunt let me in on a secret that takes this traditional roast lamb to another level. Instead of the usual lemon juice, she said, add the juice of one orange. I tried this upon my return home and it is absolutely delicious! It may be awhile before I go back to lemons -- and this dish is as delicious as it is simple.
Provided by Diana Moutsopoulos
Categories Leg of Lamb
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
- Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
- Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.
Nutrition Facts : Calories 911.7 calories, Carbohydrate 103.2 g, Cholesterol 137.1 mg, Fat 32.5 g, Fiber 14.9 g, Protein 51.4 g, SaturatedFat 10.4 g, Sodium 311.6 mg, Sugar 9.4 g
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