PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
HERBED GREEK ROASTED POTATOES WITH FETA CHEESE
These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.
Provided by Cat Lady Cyndi
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
- Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
- Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g
MEDITERRANEAN ROASTED POTATOES AND VEGETABLES
Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.
Provided by Misti_Country_Girl
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
- Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
- Bake 10 minutes.
- Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
- Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
- Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
- Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
- Add basil ; toss again. Serve warm.
Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
ROAST MEDITERRANEAN VEGETABLES WITH POTATOES & GOAT'S CHEESE
Roast Mediterranean Vegetables with Potatoes and Goat's Cheese, perfect for dinner this dish is full of flavour and filling!
Provided by Michelle Alston
Categories Main
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees C, 392 F. Make sure the trays are in the oven when preheating.Place the potatoes on one tray then drizzle one tablespoon of oil over them add 1/4 tsp each of sea salt and black pepper. Place on the middle shelf and roast for 8 minutes.
- Add the eggplant (aubergine), peppers and onion to the other tray, add the thyme and 2 of the lemon halves. Drizzle another tablespoon of oil over everything and a squeeze of juice from one lemon half. Reserve the last lemon half for serving.Season with salt and pepper.Cook for about 15 minutes.
- After 15 minutes add the zucchini (courgette), tomatoes and goat's cheese. Using a spoon scoop up as much juice from the tray as you can and drizzle that over everything along with the remaining tablespoon of oil.Cook for another 10 minutes or until the zucchini is just soft, the cherry tomatoes are slightly burst and the cheese is golden.
- Once everything is cooked add the potatoes to the vegetables. Scatter some basil leaves over everything and serve immediately. Make sure any remaining juice is served over the vegetables. A little squeeze of the roasted lemon is also recommended.
Nutrition Facts : Calories 273 kcal, Carbohydrate 25.1 g, Protein 11.8 g, Fat 14.6 g, SaturatedFat 8.6 g, Cholesterol 32 mg, Sodium 377 mg, Fiber 4.5 g, Sugar 7.8 g, ServingSize 1 serving
ROASTED RED POTATOES
Roasted red potatoes can be the side dish that steals the show on your table! A little crunchy, a little salty, a whole lot of potato goodness, these little spuds are virtually indestructible and don't even require you to peel them! From raw to finished takes about an hour, but most of that time is hands off. Which means, you have plenty of time to steam the broccoli, cook the salmon, or finish up the rest of your food. Or just read a good book and consider the potatoes your full dinner. Add a side salad with some leftover quinoa, and you've got a pretty decent meal.
Provided by Ashley Keating
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Cut the red potatoes into quarters. Toss the potatoes olive oil and garlic in a bowl until they are well coated.
- Lay the potatoes on a pan, making sure that nothings overlaps. Sprinkle with salt and pepper.
- Roast in the preheated oven for 45 minutes until the potatoes are brown and crispy. Flip occassionally during the cooking process. Enjoy immeditately!
Nutrition Facts : ServingSize 4 servings
SHEET PAN ROASTED MEDITERRANEAN POTATOES
These easy sheet pan roasted potatoes shine with flavors like caramelized onions, rosemary and thyme.
Provided by Sarah | Away From the Box
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F
- In a large bowl, place the potatoes, olive oil garlic, rosemary and thyme and toss until the potatoes are fully coated.
- Spread them in a single layer on the sheet pan and season lightly with salt. Top with the caramelized onions.
- Bake 20-25 minutes or until the potatoes are fork tender. If you want some additional crispiness or color, broil for additional 3-5 minutes to preference.
- Let cool for 5 minutes and serve tossed with the feta cheese and Italian parsley.
BEST ROASTED GREEK POTATOES
Best Greek potatoes with lemon and garlic!
Provided by The Mediterranean Dish
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together spices. Set aside.
- Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
- In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
- Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
- Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
- If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
- Remove from oven. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg
MEDITERRANEAN MASHED POTATOES
It's hard for our family to imagine eating mashed potatoes any other way but this. It tastes great on its own or drizzled with tahini sauce. -Nikki Haddad, Germantown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 6
Steps:
- Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, mince garlic; sprinkle with 1 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture and remaining salt until blended., Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.
Nutrition Facts : Calories 192 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
MEDITERRANEAN STYLE POTATOES
These are the most flavorful roasted potatoes you will ever have. The texture is just perfect and the olive oil with lemon and herbs is just perfect. You must give these a try.
Provided by Heifa
Categories Side Dish
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F. To a baking pan, prepped with nonstick spray, add the potato wedges. Season the potatoes generously with salt and pepper.
- In a bowl, stir together the olive oil, lemon juice, paprika, dried oregano, and garlic cloves. Pour this over the potatoes evenly making sure all of them are coated in this marinade.
- Scatter the rosemary onto the potatoes then cover the baking dish with foil.
- Bake for 1 hour covered. Then, flip the wedges and bake for 30 minutes uncovered. Be careful moving the potatoes as they will be tender.
- After potatoes are done baking, they will be creamy on the inside and have a crisp exterior with plenty of flavor.
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