Greek Lamb Casserole Recipes

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GREEK LAMB STEW



Greek Lamb Stew image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
  • Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
  • Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
  • In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

GREEK NOODLE CASSEROLE (PASTITSIO)



Greek Noodle Casserole (Pastitsio) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 1/2 packed cups fresh mint leaves, chopped
1 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
3 cups grated Parmesan (about 6 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
  • Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
  • For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
  • Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

GREEK LAMB CASSEROLE RECIPE



Greek lamb casserole recipe image

Try our Greek lamb casserole recipe

Provided by GoodtoKnow

Yield Serves: 4

Number Of Ingredients 12

1-2tbsp light olive oil
700g (1lb 9oz) lean lamb leg steaks, cubed
2 red onions, peeled and thickly sliced
2 red peppers, thickly sliced
2 garlic cloves, peeled and sliced
150ml (5fl oz) red wine
400g (14oz) chopped tomatoes
100ml (3½ fl oz) vegetable stock
2tbsp sun-dried tomato paste
4tbsp chopped fresh oregano (or 1tbsp dried)
150g (5½ oz) mixed olives
Garlic bread, to serve

Steps:

  • Heat the oil in a casserole dish and fry the lamb until browned all over. Browning the meat first will really seal its flavour and prevent it from drying out. Cook on a high heat in small batches for just a few minutes, until browned. Set to one side.
  • Add the onions and peppers and cook for 5 mins. Stir in the garlic and cook for a further 2 mins. Pour in the red wine, bring to the boil and simmer for 2 mins.
  • Add the tomatoes, stock, tomato paste and oregano. Return the lamb to the pan. Bring to the boil, cover and cook for at least 20 mins.
  • About 5 mins before the end of the cooking time, stir in the olives. Serve with garlic bread.

Nutrition Facts : @context https, Calories 500 Kcal, Fat 18 g

GREEK LAMB STEW



Greek Lamb Stew image

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

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½ lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

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

GREEK LAMB CASSEROLE



Greek Lamb Casserole image

This was printed in our local paper several months ago. It is also one of those I clipped to make and then misplaced. It sounds so wonderful. I know if I post it, I want loose it.

Provided by PaulaG

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplants, peeled and cut into 1/2 inch chunks
3/4 cup water
10 ounces lamb shoulder, well-trimmed, diced
28 ounces canned crushed tomatoes
3/4 cup of fresh mint, chopped
3/4 cup fresh dill, chopped
3/4 teaspoon salt
12 ounces orzo pasta
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Steps:

  • Heat the oil in a nonstick skillet over medium heat.
  • Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
  • Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
  • Add the cubed lamb and cook until longer pink, about 3 minutes.
  • Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
  • Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
  • While the lamb mixture is cooking, cook orzo according to package directions, drain.
  • Preheat oven to 350 degrees.
  • In a small bowl, combine the yogurt, flour and egg whites.
  • Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
  • Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
  • Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.

Nutrition Facts : Calories 458.4, Fat 13.6, SaturatedFat 5.2, Cholesterol 36.5, Sodium 659.1, Carbohydrate 63.3, Fiber 6.2, Sugar 10.5, Protein 21.2

GREEK LAMB STEW



Greek Lamb Stew image

This rich stew has all the flavours of the Mediterranean. Garlic, wine, rosemary, olives. It is made using a shoulder of lamb, the best cut for slow cooking as the meat becomes meltingly tender. Adding small pasta shapes near the end adds body and soaks up the juices“ and is very Greek. A great and impressive make ahead dinner party dish. A real winner!

Provided by bishopan

Time 2h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150°C, gas mark 2. Cut the meat into 6cm pieces.
  • Heat a large lidded flameproof casserole dish and add a tablespoon of oil. Brown the meat all over in batches, then remove and set aside.
  • Add the remaining oil to the dish, stir in the onions and cook for 2-3 minutes until beginning to soften. Leaving the top intact, split the chilli along its length, this adds flavour to the stew without too much heat. Stir in the chilli, sliced garlic and rosemary, and increase the heat. Pour in the wine and simmer for 3-4 minutes. Stir in the chopped tomatoes and reduce the heat.
  • Return the lamb and juices to the dish, stir through the black olives and bring to a simmer. Season, then cover and cook in the oven for 1 hour 30 minutes, or until the lamb is really tender.
  • Remove the chilli and rosemary, and discard. Set the stew aside to cool.
  • To Serve, bring the stew to a simmer on the hob. Add the pasta (make sure its broken into small pieces otherwise it will stick together in lumps) and cook for 3-5 minutes until tender, and the lamb is thoroughly heated. Ladle the stew onto plates and serve scattered with the feta and mint sprigs.
  • Delicious with a fennel and orange salad

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE



Traditional Lamb Fricassée with Avgolemono Sauce image

A lovely Spring dish with succulent lamb, tender greens and a creamy avgolemono sauce!

Provided by Marilena Leavitt

Categories     Main Course

Time 1h40m

Yield 6

Number Of Ingredients 15

3 lbs. of boneless leg of lamb
½ cup extra virgin olive oil
1 medium leek, sliced
10 scallions, chopped
3 stalks of celery, with their leaves, chopped
3 cups chicken stock
2 tsp. salt
1 tsp. pepper
2 heads of lettuce, (Little Gem or Romaine), coarsely chopped
a bunch of fresh dill, chopped
For the Avgolemono Sauce:
3 medium eggs, separated
--- juice of 2 medium lemons
1 Tbsp. cold water
½ tsp. corn flour

Steps:

  • Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
  • Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
  • Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
  • Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
  • If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

GREEK STYLE LAMB AND MACARONI CASSEROLE



Greek Style Lamb and Macaroni Casserole image

Credit goes to Ian Hewitson - Huey's Cooking Adventures. (An Aussie cooking show) A little fiddley...but worth it! And economical too. Served with some green beans on the side, or on its own, its a complete meal. You can use beef mince but lamb works best.

Provided by Tomboy

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

600 g minced lamb
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 (415 g) can tomatoes, undrained,chopped
1/2 cup tomato sauce
1/2 cup water
1 chicken stock cube
dried herbs
1 1/2 cups macaroni
1 dash olive oil
1 1/2 cups grated tasty cheese (approximately)
1 tablespoon margarine
1 tablespoon plain flour
1 cup milk
1/2-1 cup grated tasty cheese

Steps:

  • Cook Macaroni in the usual way until not quite tender.
  • Drain and toss in a dash of olive oil.
  • Leave aside.
  • Saute the vegetables and garlic for three minutes.
  • Add mince and brown.
  • Add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs.
  • Simmer for 30 minutes or until liquid is reduced.
  • Place half of the macaroni into the bottom of a deep casserole dish.
  • Sprinkle over some grated cheese.
  • Now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix.
  • Spoon the cheese sauce over the top and sprinkle with more cheese.
  • Bake 220 deg celsius 20- 25 minutes.
  • To make cheese sauce: Melt the margarine.
  • Stir in flour.
  • Blend in milk.
  • Cook for three minutes stirring often.
  • Stir in grated cheese til melted.

GREEK LAMB STEW.



Greek lamb stew. image

slow cooked lamb

Provided by margocarmichael

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • preheat the oven to 190 deg (fan 170).Heat the oil in a large casserole and rown the lamb until golden.Removefrom the dish and set aside.Add the chopped onion,to the casserole and cook until it begins to soften.Stir in the garlic cloves,oregano,and aubergine cubes and cook for 3-4 minutes until golden.
  • Return the lamb to the casserole along with the juices.Add the bay leaf,lamb stock,chopped tomatoes,chickpeas and sultanas. Cover and cook for 1-1/2 hours or until the lamb is cooked and tender.
  • Mix together the crumbled feta and mint into a bowl.Serve the casserole with couscous and pass aroungd the bowl of feta to sprinkle on top.

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