Lamb In A Greek Way Recipes

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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).

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.

LAMB IN A GREEK WAY



Lamb in a Greek Way image

Zucchini and lamb were made for each other. Garlic, mint, oregano, and rosemary are mixed with pine nuts and currants to spice up the lamb filling, and are all baked together in zucchini shells. Opa! From the New Basics Cookbook.

Provided by Sharon123

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 zucchini, about 5-6 inches long
1 teaspoon salt
1 1/2 tablespoons olive oil
2 -3 tablespoons garlic, minced
1 lb ground lamb
1/2 cup pine nuts
3 plum tomatoes, chopped
1 teaspoon oregano, dried
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh mint leaves, chopped
1/4 cup dried currant (or raisins)
salt
pepper, freshly ground
1/3 cup seasoned bread crumbs

Steps:

  • Trim the ends off the zucchini. Cut the zucchini in half lenghtwise; scoop out the pulp, leaving a 1/4" thick shell. Set aside the pulp. Sprinkle interior of the shells with the salt, and lay them, cut side down, on paper towels to drain for 30 minutes.
  • Preheat the oven to 350*F. Cover a baking sheet with foil.
  • Heat the oil in a skillet over low heat, and add the garlic. Saute until soft, about 3-4 minutes.
  • Add the lamb and saute until browned, stirring to break up the lumps. Then add the pine nuts, tomatoes, 1 cup of reserved zucchini pulp, oregano, rosemary, mint, currants, and salt and pepper. Stir and remove the skillet from the heat.
  • Cut a thin slice off the bottom of each zucchini shell so it will lie flat, and place them on the prepared baking sheet. Fill the shells with the lamb mixture. Sprinkle them with the bread crumbs, and bake for 30 minutes. Serve immediately. Enjoy!

Nutrition Facts : Calories 588.9, Fat 44.2, SaturatedFat 13.3, Cholesterol 82.9, Sodium 848, Carbohydrate 25.7, Fiber 4.7, Sugar 11.9, Protein 25.9

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

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 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

LAMB KLEFTIKO



Lamb kleftiko image

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

Provided by Good Food team

Categories     Main course

Time 5h30m

Number Of Ingredients 21

6 garlic cloves
3 tbsp roughly chopped oregano
1 tbsp roughly chopped rosemary
zest 1 lemon and juice of 2
½ tsp ground cinnamon
3 tbsp olive oil
2kg leg of lamb
1kg Desiree potato, halved or quartered
5 bay leaves
250g Greek yogurt
juice ½ lemon
1 tbsp olive oil
handful mint, shredded
1 ½ tsp red wine vinegar
1 ½ tbsp extra-virgin olive oil
100g baby spinach
small bunch parsley, roughly chopped
½ red onion, finely sliced
175g cherry tomatoes, halved
½ cucumber, halved lengthways, deseeded and sliced
75g black Kalamata olives, stoned and quartered

Steps:

  • Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
  • Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
  • The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
  • Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
  • Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
  • Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
  • Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
  • Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium

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 realgreekrecipes.com


RACK OF LAMB - GREEK STYLE - SOUVLAKI FOR THE SOUL
2009-04-28 RECIPE FOR GREEK STYLE RACK OF LAMB. Jazz up your rack of lamb with this Greek inspired version. 1 organic rack of lamb with a little of the fat removed. a good handful of Greek rigani (oregano...if you can't find the Greek stuff just use regular oregano) the juice of half a lemon. 2 cloves of garlic finely minced plus a handful of garlic ...
From souvlakiforthesoul.com


LAMB IN A GREEK WAY RECIPE | EAT YOUR BOOKS
Lamb in a Greek way from The New Basics Cookbook (page 578) by Julee Rosso and Sheila Lukins Shopping List ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started ; Member Benefits; Search. Indexed Books; Popular Books; Magazines; Blogs; …
From eatyourbooks.com


HOW TO COOK AUTHENTIC GREEK LAMB | THE NEFF KITCHEN
Cut several slits onto the lamb on all sides using a sharp knife. Insert your cloves of garlic into the slits so they’re completely hidden in the meat. Season well with salt and pepper. Rub oregano all over the surface of the lamb. Add water to the bottom of …
From theneffkitchen.com.au


YOUVETSI WITH LAMB | MIA KOUPPA, TRADITIONAL GREEK RECIPES AND …
2021-11-08 Instructions. Preheat your oven to 350 degrees Fahrenheit. Trim any excess fat from your lamb pieces. Season the lamb evenly with the 1 teaspoon salt and 1 teaspoon pepper. Heat vegetable oil in a deep frying pan so that you can brown the lamb pieces. Add enough oil so that it is approximately 1/4 inch deep in pan.
From miakouppa.com


RECIPE FOR GREEK STYLE BRAISED LAMB CHOPS
Saute the lamb chops in batches, depending on the size of the skillet. Flip each piece after five minutes and then cook for another five minutes. Your goal is to saute the lamb until it’s just only slightly pink in the center. Add the water, wine, garlic, and oregano and reduce heat to low. Cover and simmer for thirty minutes.
From greekboston.com


RACK OF LAMB (Ράφι αρνιών) - MIA KOUPPA: TAKING THE GUESSWORK …
2017-07-20 Combine all ingredients (except the lamb and the salt) in a large pan or large sealable bag. Mix well. Add the rack of lamb to the marinade mixture and make sure that it is coated well. Keep in refrigerator for 2 – 4 hours, minimally. Approximately 30 minutes prior to grilling the lamb, bring it to room temperature, still in the marinade.
From miakouppa.com


GREEK LAMB PIE WITH RICE AND SPRING GREENS - REAL GREEK RECIPES
2021-04-11 Make The Pie: Preheat oven at 220°C / 428°F. Take a round 30-32 cm pan (12-inch), grease its bottom with plenty of olive oil and place it on a large working surface. Add some flour in a bowl and keep it next to you, to use for dusting the phyllo while you roll it open with a rolling pin. Divide the dough in half.
From realgreekrecipes.com


EASY SLOW COOKED GREEK LAMB (LAMB KLEFTIKO) - SCRUMMY LANE
2022-04-05 Step 3: Make small slits in the meat with a small sharp knife. Peel half of the garlic and chop it into small (ish) pieces (thirds to quarters is fine). Push the garlic pieces into the slits in the lamb. Step 4: Tuck the rest of the garlic in with the veggies (no need to peel it this time).
From scrummylane.com


BRAISED GREEK LAMB SHANKS - SAVOR THE BEST
2021-04-05 Step 1. In a small dish combine the garlic powder, onion powder, cumin, and paprika. Sprinkle the lamb shanks generously with the spice mix, rubbing into the entire surface. Step 2. In a 6-quart Dutch oven or a deep, lidded po t, heat a bit of oil over medium-high heat.
From savorthebest.com


GREEK LAMB CHOPS - CAFE DELITES
2020-11-12 Instructions. 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.
From cafedelites.com


22 EASY GROUND LAMB RECIPES - IZZYCOOKING
2022-01-10 Wash the potatoes and poke 6-8 holes an inch deep into each. Place potatoes on a plate and microwave on full power for 15-20 minutes until soft. Set aside. Place a large ovenproof skillet over medium-high heat. Add the oil and then the ground lamb, stirring for 3-5 minutes until starting to brown.
From izzycooking.com


OVEN ROASTED LEG OF LAMB FOR GREEK EASTER!
2021-04-28 With the Greek Orthodox Easter being celebrated this upcoming Sunday (May 2, 2021) many of us here in Greece are thinking about the many delicious foods enjoyed on this special holiday. It goes without saying that I will be roasting some lamb or goat meat in the oven and starting the day with yummy homemade Tsoureki . . . a truly rich and delicious sweet …
From cook-eat-go.com


GREEK LAMB RECIPES | ALLRECIPES
2021-08-19 Cubes of lamb are marinated in a Greek lemon-garlic and oregano vinaigrette, then threaded onto skewers and grilled to perfection. Try threading the lamb onto long rosemary sprigs for added flavor. Serve with a Greek salad and pita bread for a filling main dish or with a tzatziki sauce for a delicious appetizer. Grilled Lamb Shoulder Steaks
From allrecipes.com


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