Greek Lamb With Spinach And Artichokes Recipes

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GREEK LAMB WITH SPINACH AND ARTICHOKES



Greek Lamb with Spinach and Artichokes image

Come home to the Mediterranean with this delicious slow cooker lamb recipe. Serve over hot cooked orzo and top with feta cheese.

Provided by BHG Test Kitchen

Time 8h

Number Of Ingredients 10

2 - 2.5 pound boneless lamb shoulder roast
1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
1 14.5 ounce can diced tomatoes, undrained
6 cloves garlic, minced
0.5 teaspoon salt
0.5 teaspoon dried oregano, crushed
1 14 ounce can artichoke hearts, drained and quartered
3 cup fresh baby spinach
3 cup hot cooked orzo pasta (rosamarina)
Crumbled feta cheese (optional)

Steps:

  • Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker stir together meat, beans, tomatoes, garlic, salt, and oregano.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in artichoke hearts and spinach.
  • To serve, spoon lamb mixture over hot cooked orzo. If desired, sprinkle with cheese.

Nutrition Facts : Calories 432 kcal, Carbohydrate 43 g, Cholesterol 100 mg, Protein 41 g, SaturatedFat 4 g, Sodium 905 mg, Fat 11 g, UnsaturatedFat 5 g

ROAST LAMB WITH ARTICHOKES AND LEMONS



Roast Lamb with Artichokes and Lemons image

Provided by Jody Williams

Categories     Lamb     Roast     Easter     Dinner     Artichoke     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Lamb and artichokes:
1/4 cup olive oil
1 5-7-pound bone-in lamb shoulder
Kosher salt, freshly ground pepper
2 cups dry white wine
1 14-ounces can whole peeled tomatoes
1 head garlic, halved crosswise
1/4 teaspoon crushed red pepper flakes
2 lemons, halved crosswise
6 baby artichokes
Anchovy-Herb oil and assembly:
1/2 cup olive oil
4 anchovy fillets, packed in oil, drained
1 garlic clove, finely chopped
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt

Steps:

  • Lamb and artichokes:
  • Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
  • Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
  • Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
  • Anchovy-herb oil and assembly:
  • Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
  • When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

GREEK LAMB WITH SPINACH AND ARTICHOKES



GREEK LAMB WITH SPINACH AND ARTICHOKES image

Categories     Lamb     Dinner

Yield 6 servings

Number Of Ingredients 10

2 to 21/2 lb. boneless lamb shoulder roast
1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
1 14.5-oz. can diced tomatoes
1 Tbsp. minced garlic (6 cloves)
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1 14-oz. can artichoke hearts, drained and quartered
3 cups fresh baby spinach
3 cups hot cooked orzo (6 oz. uncooked)
Crumbled feta cheese (optional)

Steps:

  • 1. Trim fat from meat. Cut meat in 1-inch pieces. In a 31/2- or 4-quart slow cooker stir together meat, beans, undrained tomatoes, garlic, salt, and oregano. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4-5 hours. Stir in drained artichoke hearts and spinach. 3. To serve, spoon lamb mixture over hot cooked orzo. Sprinkle with crumbled feta cheese.

LAMB AND ARTICHOKE STEW (GREEK)



Lamb and Artichoke Stew (Greek) image

This is a delicious lamb stew. I love artichokes, and this is one of the things I would make for a special Sunday dinner.

Provided by evelynathens

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs boned spring lamb
12 -16 artichokes
2 tablespoons minced fresh dill
2 lemons, juice of, plus
1 lemon, sliced, and
1 lemon, zest of, grated
3 -4 tablespoons extra virgin olive oil
1 medium onion, minced
5 spring onions, minced
1 cup meat stock, hot, plus
2 tablespoons meat stock, hot
salt, freshly ground pepper to taste
1 egg
1 egg yolk
1 1/2 teaspoons cornflour

Steps:

  • Cut the lamb into 1 inch pieces.
  • Clean the artichokes, placing them in a bowl filled with water and the lemon slices, so they don't discolor.
  • Slice each artichoke heart in half.
  • Pour the oil into a large saucepan and, over medium heat, sauté the onion until translucent, about 5 minutes.
  • Add the spring onions and cook for 3-4 minutes.
  • Increase the heat to high and add the meat.
  • Brown the meat until it becomes a rich, dark colour.
  • Add the hot stock and, as soon as it comes back to the boil, lower the heat to medium, cover and simmer for 15 to 20 minutes.
  • Add the artichokes, minced dill, juice and rind of 1 lemon, salt and pepper to taste.
  • Cover again and simmer until the artichokes and the meat are very tender, about 15 minutes longer.
  • Turn off heat.
  • In a large bowl, whisk together the egg, yolk, lemon juice and corn flour.
  • With a ladle, slowly add the hot stock from the meat/artichokes to the egg/lemon mixture, whisking constantly.
  • When you have added all the stock, pour the egg/lemon sauce over the meat, shaking the pan to mix it thoroughly, let it thicken slightly for about 2 minutes, and serve.

GREEK LAMB WITH SPINACH AND ORZO



Greek Lamb With Spinach and Orzo image

One of my very favorite recipes (can't recall where I got it anymore)... easy and so delicious! Even non-lamb eaters like this one. This reheats very well. I serve it with a salad and pita bread.

Provided by anni703

Categories     One Dish Meal

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 boneless leg of lamb (approx. 3-4 lb.)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 garlic cloves, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 (10 ounce) bag of prewashed fresh spinach, chopped
5 cups cooked orzo pasta
4 ounces crumbled feta cheese (I use a lot more)
1/2 cup pine nuts (to garnish) (optional)

Steps:

  • Trim fat from meat. Cut to fit into 3.5-6Qt. slow cooker. Combine oregano, lemon peel, garlic, and salt in small bowl. Sprinkle evenly over lamb and rub lightly. Place lamb in crockpot. Sprinkle with lemon juice.
  • Cover and cook on low for 8-10 hours or on high 4-5 hours.
  • Remove lamb, discard fat, chop meat and set aside. Add spinach to cooker (with juices), stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.
  • A sprinkling of toasted pine nuts (pignoli) is a nice touch.

Nutrition Facts : Calories 72.4, Fat 4.5, SaturatedFat 3, Cholesterol 17.8, Sodium 362.2, Carbohydrate 4.7, Fiber 1.6, Sugar 1.4, Protein 4.6

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.

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