Greeklambyoghurtpastabake Recipes

GREEK LAMB & YOGHURT PASTA BAKE

Greek Lamb & Yoghurt Pasta Bake image

Adapted from a recipe I found in a recent issue of the Australian magazine 'New Idea'. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven't yet had the chance to make this recipe, but I didn't want to risk misplacing it (little chance of that: I've adapted it to my liking already!), so I'm posting it here for safe-keeping. I'm absolutely intrigued - and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I'm always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what's been drained off, though I'm always keen to make some space for a bit of wine!

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h10m

Yield 1 10-cup Dish, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

250 g penne or 250 g ziti pasta
1 tablespoon olive oil
1 red onion, finely chopped
2 -3 garlic cloves, crushed
500 g ground lamb, minced lamb (for Australians)
1 tablespoon herbs (oregano, sage, thyme, basil, mint, according to taste preferences)
1/2 cup kalamata olive, pitted
1 zucchini, chopped
2 (410 g) cans tomatoes, chopped
1/2 cup red wine, such as merlot (optional)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, finely grated
rocket or baby spinach leaves, to garnish
500 g Greek yogurt
1 egg, lightly beaten
1 tablespoon finely grated lemon zest, see alternative in the notes (above)

Steps:

Cook pasta in boiling salted water until just tender, and drain.
Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan.
Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time.
Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine.
Add the pasta to the pan and mix well.
Add salt and freshly ground black pepper, to taste.
Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes.
Pour the topping over the mixture and sprinkle with parmesan.
Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes.
Serve with rocket or baby spinach leaves.
To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months.
To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.

Nutrition Facts : Calories 746.2, Fat 40.8, SaturatedFat 15.8, Cholesterol 202.1, Sodium 362.8, Carbohydrate 59.1, Fiber 6.2, Sugar 8.8, Protein 36.4

GREEK PASTA BAKE

Greek Pasta Bake image

Make and share this Greek Pasta Bake recipe from Food.com.

Provided by bmcnichol

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 ounce) package whole wheat penne
4 cups cubed cooked chicken breasts
1 (29 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (2 1/4 ounce) cans sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green peppers
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions and drain.
In a bowl, combine pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Sprinkle with cheeses.
Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 413, Fat 12.5, SaturatedFat 4.8, Cholesterol 76.2, Sodium 933.3, Carbohydrate 43.6, Fiber 7.5, Sugar 6.8, Protein 35.2

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories Meat and Poultry Recipes Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

Ingredients

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

GREEK LAMB KABOBS

Greek Lamb Kabobs image

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

Ingredients

1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound boneless lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

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 VEGETABLE BAKE

Greek Vegetable Bake image

Make and share this Greek Vegetable Bake recipe from Food.com.

Provided by SweetySJD

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb fresh green beans, trimmed
1 lb zucchini, cut in 1/4-inch slices
3 small carrots, cut in 1/4-inch slices
1 large potato, peeled, quartered and cut in 1/4-inch slices
1 medium onion, chopped
1 celery rib, thinly sliced
1 (8 ounce) can tomato sauce
2 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon seasoning salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Steps:

Preheat oven to 350 degrees.
In a 2-quart baking dish coated with cooking spray, layer half the beans, zucchini, carrots, potato, onion and celery.
Top with half of tomato sauce.
Combine seasonings and sprinkle half over tomato sauce.
Repeat layers.
Cover and bake 70-80 minutes, until vegetables are tender.

Nutrition Facts : Calories 114.2, Fat 0.7, SaturatedFat 0.2, Sodium 238.2, Carbohydrate 25.4, Fiber 6.1, Sugar 8.6, Protein 4.7

More about "greeklambyoghurtpastabake recipes"

GIOUVETSI - GREEK LAMB WITH ORZO - REAL GREEK RECIPES

giouvetsi-greek-lamb-with-orzo-real-greek image

2019-12-22 Preheat oven to 220°C / 428°F. In a deep baking pan add the meat. Cover the bottom of the pan with 1 finger of water and a splash of red wine. Season the meat with kosher salt and freshly ground pepper. Cover the pan …
From realgreekrecipes.com

Greeklambyoghurtpastabake Recipes

GREEK LAMB & YOGHURT PASTA BAKE

GREEK PASTA BAKE

Make and share this Greek Pasta Bake recipe from Food.com.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

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

GREEK VEGETABLE BAKE

Make and share this Greek Vegetable Bake recipe from Food.com.

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