Country Style Lamb Recipes

ROAST LEG OF LAMB WITH GARLIC-HERB CRUST(COOK'S COUNTRY)

Steps:

• 1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
• 2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
• 3. Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
• Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.

ARNI EXOHIKO ("SURPRISE" LAMB, COUNTRY STYLE )

Steps:

• *Note: ¾ inch slices leg of lamb may be used instead of lamb chops. In a heavy skillet, heat the oil or butter and fry the lamb over high heat, turning frequently. Lower the heat and simmer for 15 minutes, then remove from the heat. Meanwhile, unroll the phyllo sheets and cover with a damp towel. In a small pan over low heat, have the butter hot without letting it brown. Remove two sheets of phyllo, brush with hot butter over the first, then cover with the second sheet and brush it with butter. In the center of the buttered phyllo place 1 lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper, a heaping tablespoon of parsley, and a pinch of oregano. Fold the phyllo around the lamb and vegetables like a sealed parcel. Place, seam side down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8 "parcels". Brush hot butter on the tops, then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color. Remove from the oven and arrange on a warm platter or on individual dishes. Serve warm, with a fresh-cooked or raw vegetable salad. Note: The vegetables and herbs may be varied. Substitute green beans or lima beans for peas, use thyme or basil instead of oregano.

GREEK COUNTRY-STYLE LAMB

Steps:

• (You will need 12 sheets of greaseproof paper (cut in squares)).
• Place all the ingredients in a deep dish and refrigerate, covered, for about half an hour.
• Pre-heat the oven to 200°C.
• Separate the greaseproof paper into pairs and place the ingredients on six double sheets, making sure a little of each ingredient is included each time. Wrap the paper into packages and tie firmly with kitchen twine.
• Place in a baking tray and roast for 1.5 hours.
• When done, open the packages and serve at once.

COUNTRY LAMB CASSEROLE

Steps:

• Heat oil in a large pan.
• Add shanks, in batches, cook until browned all over.
• Remove from pan.
• Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
• Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
• Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
• Stir in lentils.
• Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
• Serve casserole over mashed potatoes; garnish with extra fresh rosemary.

ARNI EXOHIKO ("SURPRISE" LAMB COUNTRY STYLE )

Steps:

• In a heavy skillet heat the oil or butter and fry the garlic with the lamb over medium heat turning frequently.
• Lower the heat and simmer for 15 minutes then remove from the heat.
• Meanwhile unroll the filo sheets and cover with a damp towel.
• In a small pan over low heat have the butter hot without letting it brown.
• Remove two sheets of filo brush with hot butter over the first then cover with the second sheet and brush it with butter.
• In the center of the buttered filo place 1 lamb chop 2 tablspoons peas 2 potato balls 2 cherry tomatoes and a slice of kasseri.
• Sprinkle with salt and pepper a heaping tablespoon of parsley and a pinch of oregano.
• Fold the filo around the lamb and vegetables like a sealed parcel.
• Place seam side down on a buttered baking pan (approximately 11 x 15 x 3 inches) and set aside while you repeat the procedure with the remaining ingredients to make 8"parcels".
• Brush hot butter on the tops then bake in a moderate oven (350 F) for 45 to 50 minutes or until golden in color.
• Remove from the oven and arrange on a warm platter or on individual dishes.
• Serve warm with a fresh-cooked or raw vegetable salad.
• Arni Exohiko can frequently be prepared using buttered waxed paper parchment paper or aluminum foil if you prefer.