Oregano Lamb Steaks With Lemon Olive Oil And Feta Cheese Mash Recipes

OREGANO LAMB STEAKS WITH LEMON, OLIVE OIL AND FETA CHEESE MASH

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash image

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!)

Provided by French Tart

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

fresh oregano sprig (1 small handful)
2 spring onions, finely chopped (green onions)
2 -3 tablespoons fruity olive oil
salt & freshly ground black pepper
225 g good-quality feta cheese, crumbled
2 lemons, juice of
4 lamb leg steaks or 4 lamb chops, lamb cutlets
olive oil (for grilling)
4 pita breads

Steps:

Rip the tender little leaves off the oregano sprigs and place into a bowl with the olive oil. Crumble in the feta cheese. Season, to taste, with freshly ground black pepper, then add the chopped spring onions and lemon juice and mix everything together gently, mashing some of the cheese.
Heat a griddle pan until hot, season the lamb steaks with salt and freshly ground black pepper, and brush each steak with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink in the middle.
Pop the pitta breads into a toaster or under the grill for a minute or two, until they are puffy and hot; carefully cut them into three pieces and place on the serving plate.
Place the lamb steaks on top of the hot, cut pitta bread and while they are still sizzling, gently spoon over the feta and herb mash. Eat immediately, while all is hot, herbal and piquant! Serve with jacket potatos, fresh mixed salad leaves and a good glass of wine.

LAMB STEAKS

Lamb Steaks image

Make and share this Lamb Steaks recipe from Food.com.

Provided by cheddar97005

Categories Lamb/Sheep

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 large lamb leg steaks
1 cup marsala wine
4 tablespoons balsamic vinegar
2 tablespoons olive oil
5 crushed garlic cloves
1 tablespoon dried oregano
1 tablespoon dried basil
1/4 cup chopped white onion

Steps:

Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
Add a handful of crumbled feta cheese to the top of the potatoes when serving.
A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!

Nutrition Facts : Calories 643.4, Fat 13.8, SaturatedFat 1.9, Sodium 32.3, Carbohydrate 22.2, Fiber 1.5, Sugar 5.7, Protein 1.4

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Slow-Cooked Lamb with Lemon and Oregano image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 4h50m

Number Of Ingredients 7

Ingredients

1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
1/2 cup extra-virgin olive oil
1 heaping tablespoon dried oregano
1 1/2 cups water
1 leg of lamb (about 4 pounds)
Coarse salt and freshly ground pepper
2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks

Steps:

Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

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