Greek Lamb Cutlets Recipes

GREEK LAMB CHOPS

Steps:

• Using paper towels, pat dry chops and discard any shards or bone fragments.
• Mix all of the ingredients together in a small jug or bowl.
• Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb chops sit at room temp 30 minutes).
• Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
• Let rest for 5 minutes before serving.Sprinkle with a little extra dried oregano for added flavour and a little extra lemon juice (optional).

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

GREEK LAMB CUTLETS RECIPE

Steps:

• Heat grill to medium heat.
• Mix first 6 ingredients until blended. Reserve half the vinegar mixture for later use. Brush remaining vinegar mixture evenly onto cut sides of lemon halves and lamb chops.
• Grill chops 4 to 6 min. on each side or until done (160°F), brushing occasionally with reserved vinegar mixture and adding lemon halves, cut sides down, to grill for the last 5 min.
• Place chops on platter; sprinkle with cheese. Serve with lemon halves.

MARINATED GREEK LAMB CHOPS

Steps:

• Mix all ingredients together including the lamb chops.
• Cover and refrigerate for 4hours or overnight, turning occasionally.
• Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
• These can also be cooked on an outdoor grill/barbeque.

LAMB CUTLETS- MEDITERRANEAN STYLE

Steps:

• Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
• Add the lamb cutlets, combine. Cover and refrigerate for one hour.
• Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
• Suggested to serve with a Greek salad and tzatziki for a complete meal.

GREEK LAMB CHOPS

Steps:

• Combine all ingredients.
• Marinate for at least 1 hour.
• Grill to perfection!

GREEK-STYLE LAMB WITH LEMON & THYME

Steps:

• Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
• Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.

GREEK LAMB CHOPS

Steps:

• Sprinkle both sides of lamb with oregano, salt and pepper. Press garlic into lamb.
• In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.
• Add broth to skillet; reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender. Remove lamb from skillet; keep warm.
• Heat liquid in skillet to boiling. Boil 1 to 2 minutes or until slightly reduced. Stir in lemon juice and butter. Cook and stir just until slightly thickened. Stir in olives and parsley. Spoon sauce over lamb. Top with cheese.

OUMA'S GREEK LAMB

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.

GREEK LAMB STEW

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.