Slow Cooked Greek Easter Lamb With Lemons Olives Bay Recipes

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

Slow-cooked Greek Easter lamb with lemons, olives & bay image

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

Provided by Tonia Buxton

Time 4h50m

Number Of Ingredients 9

Ingredients

1 garlic bulb , separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons , cut into quarters lengthways
2 ½kg leg of lamb
50ml Greek extra virgin olive oil , plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes , peeled and quartered lengthways (if you can't find these, any large, waxy variety is fine - try Desirée)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine

Steps:

Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.

Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium

SLOW-COOKED GREEK LAMB

Slow-Cooked Greek Lamb image

Provided by Food Network

Categories main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 (4 1/2 pound) leg of lamb on the bone, trimmed
Sea salt and freshly cracked black pepper
1 small handful fresh oregano leaves
2 lemons, 1 juiced and 1 quartered
3 tablespoons white wine
2 tablespoons olive oil
1/2 cup water
4 large roasting potatoes, preferably Desiree, peeled and cut into chunks
1 cup large green olives

Steps:

Preheat an oven to 425 degrees F.
Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
Increase the oven's heat to 425 degrees F.
Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

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.

GREEK EASTER ROAST LAMB AND ORZO

Greek Easter Roast Lamb and Orzo image

Cumulative recipe from a couple family members. My favorite part of Easter.

Provided by CartoonJunkie33

Categories World Cuisine Recipes European Greek

Time 4h

Yield 12

Number Of Ingredients 11

Ingredients

1 (6 pound) bone-in leg of lamb
3 cups mashed tomatoes
1 medium onion, finely chopped
½ cup olive oil
3 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
1 lemon, juiced
6 cups water
1 pound uncooked orzo pasta
½ pound feta cheese

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 32 g, Cholesterol 104.9 mg, Fat 21.3 g, Fiber 2.1 g, Protein 36.5 g, SaturatedFat 7 g, Sodium 672.7 mg, Sugar 3.9 g

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Slow Cooked Greek Easter Lamb With Lemons Olives Bay Recipes

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

SLOW-COOKED GREEK LAMB

SLOW-COOKED LAMB WITH LEMON AND OREGANO

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

GREEK EASTER ROAST LAMB AND ORZO

Cumulative recipe from a couple family members. My favorite part of Easter.

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