Greek Roasted Lamb Recipes

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SLOW ROASTED GREEK LAMB



Slow roasted Greek lamb image

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.

Provided by Alida Ryder

Categories     Dinner

Time 4h20m

Number Of Ingredients 11

2.5-3 kg (approx 6.5lbs) bone-in leg of lamb
2 tbsp dried oregano
salt and pepper to taste
3 tbsp olive oil
6 large potatoes (peeled and sliced into 6 chunks each)
1 onion (roughly chopped)
peel of 1 lemon
1 head of garlic (halved)
3 sprigs fresh rosemary
1 cup white wine
2 cups lamb/beef stock

Steps:

  • Pre-heat the oven to 200ºC/400ºF.
  • Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
  • Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
  • Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
  • Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
  • Slice/shred the lamb once rested and serve with the potatoes and gravy.

Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Protein 43 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 126 mg, Sodium 297 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GREEK ROASTED LAMB



Greek Roasted Lamb image

Simple but delicious. You may use dried herbs if desired- substitute 1/3 of the amount called for fresh (just make sure the dried herbs are not old).

Provided by PalatablePastime

Categories     Lamb/Sheep

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (4 lb) boneless leg of lamb
3 tablespoons fresh lemon juice
1/4 cup olive oil
5 -6 cloves garlic, minced
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh oregano
2 -3 bay leaves
salt, to taste
pepper, to taste
assorted root vegetables (optional)

Steps:

  • Remove bone and fell from lamb, if necessary.
  • Piece together and tie with kitchen twine.
  • Mix remaining ingredients and pour over lamb, coating it thoroughly (make additional marinade if needed).
  • Marinate lamb 6 hours or preferably, overnight.
  • Drain marinade and allow lamb to warm (remove a lot of the chill).
  • Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.
  • Start checking your meat temp with the instant read thermometer at about 20-25 minutes per pound.
  • Allow the roast to rest undisturbed for about 25 minutes before carving.
  • Reduce any drippings, if desired, to serve with the lamb.

Nutrition Facts : Calories 782.3, Fat 60.7, SaturatedFat 23.7, Cholesterol 208.7, Sodium 170.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.2, Protein 54.4

AUTHENTIC GREEK ROAST LAMB



Authentic Greek Roast Lamb image

The ultimate Greek Roast Lamb step by step recipe: Succulentlamb roasted to perfection along with crunchy and lemony potatoes.

Provided by OliveTomato.com

Categories     Main Course     meat

Time 1h45m

Number Of Ingredients 10

1 about 3 lbs (1.3 kg) leg of lamb bone in (about 3 lbs)
2 ½ + ¾ tsp fine sea salt
Freshly ground black pepper
7 garlic cloves
3 tbsp dry oregano
½ cup +2 tbsp extra virgin olive oil
3 ½ lbs (1.7 kg) russet potatoes peeled and cut in thick wedges (see photos above)
3 tbsp fresh lemon juice
3-4 cloves
3-4 allspice berries

Steps:

  • Preheat oven at 400 F (200 C)
  • Wash the lamb with a bit of wine. Pat dry
  • In a small bowl mix 2 tsp fine salt and 1 tsp or so ground pepper.
  • Rub the lamb with the salt and pepper mixture.
  • Cut the garlic cloves in half and place them in a small bowl. Sprinkle with 1/2 tsp salt and pepper and toss.
  • Make deep slits in the lamb (on both sides) and push in the halved garlic cloves.
  • Rub 1 tablespoon dry oregano all over the lamb. And then rub the lamb with 3-4 tbsp olive oil and set aside
  • Prepare the potatoes. Peel and soak in water if you have time for about 15-20 minutes (you can do this while you are preparing the lamb). Drain and rinse.
  • Cut the potatoes in thick long wedges and place in a bowl.
  • Drizzle the potatoes with ½ cup olive oil, and add 1-2 tbsp oregano, 3 tbsp lemon juice. ¾ tsp salt, 3 cloves, 3 allspice, fresh ground pepper, and 2 whole garlic cloves. Toss well, so potatoes are coated with the olive oil.
  • Spread the potatoes in a large enough pan so that they are in one layer. Place the leg of lamb on top of the potatoes, top side facing down. Pour enough hot water in the corner of the pan tilting the pan so that water spreads throughout the base of the pan, covering the potatoes halfway. Cover with aluminum foil and put it in the oven.
  • Roast for 15 minutes and then lower to 340 F (170 C), remove the foil and roast for another 30 minutes or until lamb has turned brown flip the lamb and cook another 30 minutes on the other side until brown and cooked through.
  • Once lamb is done, you can remove it and continue roasting the potatoes until all the water has been absorbed and only the oil is left in the pan.
  • Let lamb and potatoes rest for 15 minutes before serving.

ROAST LEG OF LAMB, GREEK STYLE



Roast Leg of Lamb, Greek Style image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 6

One 8- to 10-pound leg of lamb, bone-in, trimmed
2 lemons, cut in half
Salt and pepper
4 cloves garlic, sliced lengthwise
Dash oregano
8 ounces water

Steps:

  • Preheat the oven to 450 degrees.
  • Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
  • Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
  • Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

GREEK SLOW ROASTED LEG OF LAMB



Greek Slow Roasted Leg of Lamb image

In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Roast

Time 7h10m

Number Of Ingredients 14

12 cloves of garlic, peeled
7 lb / 3.5 kg leg of lamb (Note 1)
Salt and pepper
3 tsp paprika powder
3 tsp garlic powder (or sub with onion powder)
2 tbsp olive oil
2 large onions, quartered (white, brown, yellow, red)
10 sprigs of thyme
3 sprigs rosemary
3 tsp dried oregano
3 dried bayleaves (or 5 fresh)
1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
2 cups / 500 ml chicken broth (liquid chicken stock)

Steps:

  • Preheat oven to 240°C/465°F (220°C fan). (Note 2)
  • Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  • Cut around 6 cloves into slivers and stuff them into the incisions.
  • Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
  • Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  • Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
  • Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
  • Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
  • Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
  • Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
  • Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
  • Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
  • Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
  • Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

GREEK ROAST LAMB AND POTATOES



Greek Roast Lamb and Potatoes image

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

1 large orange, juiced
3 tablespoons brown mustard, or more to taste
3 tablespoons olive oil
4 teaspoons dried oregano
salt and pepper to taste
10 Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 (3 pound) half leg of lamb, bone-in
5 cloves garlic

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

GREEK ROAST LAMB



Greek roast lamb image

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  • Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

SLOW-COOKED GREEK LAMB



Slow-cooked Greek lamb image

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Provided by John Torode

Categories     Main course

Time 6h15m

Number Of Ingredients 10

shoulder of lamb , about 2kg
1 garlic bulb , cloves separated but the skin left on
about 30g anchovies
2 tbsp olive oil
10 tomatoes , left whole
6 carrots , peeled but left whole
handful fresh sage
handful fresh rosemary
handful fresh thyme
tzatziki , chickpea salad and flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
  • Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
  • Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium

TRADITIONAL GREEK ROASTED LAMB AND POTATOES



Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories     Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

  • Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
  • Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
  • 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
  • Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
  • While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
  • After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
  • At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
  • To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GREEK ROAST LEG OF LAMB WITH POTATOES



Greek Roast Leg of Lamb with Potatoes image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Provided by evelynathens

Categories     Lamb/Sheep

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 13

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

Steps:

  • Wash lamb well and pat dry.
  • Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
  • Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
  • Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
  • Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
  • Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
  • Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
  • Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
  • Place on a rack in a shallow roasting pan.
  • Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
  • Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
  • Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
  • Greeks do not like to eat lamb anyway but well-done.
  • My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
  • Do it the way you prefer in terms of timing, but this is the way it would be served here.
  • Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

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From craftbeering.com


MARINATED GREEK LAMB CHOPS WITH ROAST POTATOES (PAIDAKIA)
In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight). Return the lamb chops at room temperature and preheat the oven to 200C.
From mygreekdish.com


AUTHENTIC GREEK LAMB RECIPES – GALAXY TRAINING
2022-03-13 Greek Roast Leg of Lamb with Potatoes Recipe – Food.com. Wash lamb well and pat dry. Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice. Place lamb in …
From galaxy-training.com


SERIOUSLY DELICIOUS SLOW ROASTED GREEK SHOULDER OF LAMB
place lamb on foil and rub marinade all over top and bottom wrap foil very tightly around lamb sit lamb on a trivet, or cake rack in a baking dish place in preheated oven on middle shelf for 10 minutes reduce oven temperature to 130c (260f) and cook for 5 hours carefully unwrap the foil and drain juices into a small saucepan cover lamb with foil
From recipewinners.com


GREEK ROAST LEG OF LAMB RECIPE
Sprinkle with lemon juice, salt and pepper. Add hot water. Roast in an oven at a temperature of 375 degrees F for 90 minutes, turn lamb over, give potatoes a stir and continue to roast for another 45 minutes. Oven roast time will vary based on how many pounds the leg of lamb is. When lamb is done, place on a serving platter.
From greekboston.com


RECIPE FOR GREEK STYLE ROAST LAMB ON A SPIT
Generously baste the whole lamb, inside and out, with the latholemono. Wrap the lamb up using the contractor bags and store overnight in a cold area or on ice. 1. Take the lamb out and unwrap the contractor bags. 2. Prepare the rotisserie, or Souvla, by placing the wood charcoal in a pile right in the center.
From greekboston.com


GREEK ROAST LEG OF LAMB WITH OVEN-ROASTED POTATOES RECIPE
2021-07-12 3/4 cup olive oil 2 medium lemons, juiced 4 cloves garlic, crushed 2 sprigs rosemary, leaves stripped from stems 2 tablespoons coarse salt 1 teaspoon freshly ground black pepper 1 (9-pound) bone-in leg of lamb, trimmed of excess fat For the Potatoes: 5 pounds yellow potatoes, peeled and cut into wedges 1/4 cup olive oil 1 pinch salt
From thespruceeats.com


GREEK ROASTED LAMB RECIPE - RECIPEZAZZ.COM
2013-02-28 Step 6. Place lamb (along with root vegetables, if desired) in roasting pan and roast at 450F for approximately 15 minutes, then reduce oven heat to 350F and continue roasting until an instant-read thermometer reads 145-150F for medium rare, or 160F+ for well done, allowing that the meat will raise about 5 degrees as it rests after cooking.
From recipezazz.com


SLOW-ROASTED LEG OF LAMB (THE GREEK WAY) | KALOFAGAS.CA
2013-02-11 Drizzle your lamb with some olive oil and season with salt, pepper, garlic powder and paprika. Place the leg of lamb in a roasting pan that just fits the leg. Place in your pre-heated oven and roast uncovered for about 10-15 minutes or until browned, then flip the leg and roast for another 10-15 minutes.
From kalofagas.ca


GREEK STYLE ROASTED LAMB GYROS | HALF BAKED HARVEST
2015-03-23 Roast on lowest rack of oven for 40 minutes to 1 hour then remove the foil and lower the heat to 375 degrees F. Roast for another 40 to 50 minutes, or until the lamb reaches your desired doneness. While the lamb is roasting, make the harissa spiced Tzatziki.
From halfbakedharvest.com


GREEK ROAST LAMB RECIPE - COOKITSIMPLY.COM
2021-12-13 In a large bowl, mix together the onion wedges, aubergine, peppers and chopped tomatoes. Spoon this mixture around the lamb and then cover the roasting tin with foil - making sure there are no gaps. Return the lamb to the oven for 1 1/2 hours. Serve the lamb on warmed plates, allowing 125 g (4 1/2 oz) of meat per person.
From cookitsimply.com


SLOW COOKED LEG OF LAMB (WITH POTATOES - REAL GREEK RECIPES
2018-11-21 Instructions. Preheat oven to 180°C / 356°F. Place the leg of lamb in a large baking pan. Using a meat knife make 6-7 incisions to the leg of lamb here and there. Fill the incisions with kosher salt, ground pepper, and a clove of garlic. Use the 4 out of 6 rosemary sprigs and press them inside the incisions.
From realgreekrecipes.com


GREEK MARINATED ROTISSERIE LEG OF LAMB RECIPE - THE SPRUCE EATS
2022-02-07 Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes. Cover meat lightly with aluminum foil for 8 to 10 minutes. Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
From thespruceeats.com


ROASTED LAMB WITH POTATOES IN THE OVEN | THEGREEKFOOD.COM
2011-05-09 The important thing about this time was to cook the lamb on low heat for many hours so to properly cook it as it was a big portion. The following recipe though is a bit infused with modern Greek improvisation and i am happy to say it worked. INGREDIENTS FOR GREEK STYLE ROASTED LAMB. Around 1.5 kilo of lamb leg (or shoulder, it works really well.
From thegreekfood.com


GREEK ROASTED LEG OF LAMB WITH POTATOES - DIMITRAS DISHES
Just whisk all of the ingredients together and pour in a nice gravy bowl or any nice small bowl and serve! Instructions. Preheat your oven to 400 degrees. Place the garlic on the bottom of the roasting pan. Place the leg of lamb on top of the garlic. Arrange the onions around the lamb.
From dimitrasdishes.com


GREEK LAMB KLEFTIKO (WITH VEGETABLES & FETA) - REAL GREEK RECIPES
2020-06-13 To Make The Lamb Kleftiko: Preheat oven to 180°C / 356°F. Cut the potatoes into chunky pieces (5cm / 2-inch). And add them to a mixing bowl. Cut the bell pepper, onions, and tomatoes into bite-sized pieces. Add to the bowl as well. Cut the 5 garlic cloves in half and add them together with the other vegetables.
From realgreekrecipes.com


GREEK STYLE ROAST LAMB - RECIPES, COOKING TIPS AND MORE
In a small bowl combine half the oil, oregano, lemon juice, olives and half the garlic. Using a small, sharp knife make incisions over top of lamb. Place lamb on lightly oiled metal rack set over prepared roasting pan, spoon over marinade and season lamb. Cover with foil and roast in …
From australianlamb.com.au


GREEK SLOW ROASTED LAMB SHOULDER - BEST RECIPES UK
Instructions. 0/6 Instructions. Step 1 Preheat the oven to 200°C/180°C fan assisted/Gas mark 6. Step 2 In a bowl add the marinade ingredients and mix through until fully combined. Step 3 Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered. Step 4 Wrap the lamb tightly in the foil.
From bestrecipesuk.com


GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO
2021-05-04 Prepare the pan. Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position. Cut up the potatoes, tomato, and cheese. Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives.
From thegreekfoodie.com


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