Grecian Lamb With Vegetables Recipes

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
• Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
• Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
• Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
• Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
• Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
• Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

GRECIAN LAMB WITH VEGETABLES

Steps:

• Place lamb in a non-reactive shallow dish.
• Mix together vinegar, olive oil, oregano, garlic, and pepper; pour over lamb and toss to mix.
• Allow lamb to marinate in this mixture for 1-3 hours.
• Place lamb in a large deep skillet and cook over medium heat.
• Add bell pepper and onion and cook for about 8-10 minutes.
• Then add the artichoke hearts and tomatoes and season to taste with salt and pepper.
• Cook for 8-10 minutes more, or until lamb is tender and tomatoes have released their juices and become soft.
• Garnish with feta cheese and chopped mint before serving.

AUTHENTIC GREEK ROAST LAMB

Steps:

• Preheat oven at 400 F (200 C)
• Wash the lamb with a bit of wine. Pat dry
• In a small bowl mix 2 tsp fine salt and 1 tsp or so ground pepper.
• Rub the lamb with the salt and pepper mixture.
• Cut the garlic cloves in half and place them in a small bowl. Sprinkle with 1/2 tsp salt and pepper and toss.
• Make deep slits in the lamb (on both sides) and push in the halved garlic cloves.
• Rub 1 tablespoon dry oregano all over the lamb. And then rub the lamb with 3-4 tbsp olive oil and set aside
• Prepare the potatoes. Peel and soak in water if you have time for about 15-20 minutes (you can do this while you are preparing the lamb). Drain and rinse.
• Cut the potatoes in thick long wedges and place in a bowl.
• Drizzle the potatoes with ½ cup olive oil, and add 1-2 tbsp oregano, 3 tbsp lemon juice. ¾ tsp salt, 3 cloves, 3 allspice, fresh ground pepper, and 2 whole garlic cloves. Toss well, so potatoes are coated with the olive oil.
• Spread the potatoes in a large enough pan so that they are in one layer. Place the leg of lamb on top of the potatoes, top side facing down. Pour enough hot water in the corner of the pan tilting the pan so that water spreads throughout the base of the pan, covering the potatoes halfway. Cover with aluminum foil and put it in the oven.
• Roast for 15 minutes and then lower to 340 F (170 C), remove the foil and roast for another 30 minutes or until lamb has turned brown flip the lamb and cook another 30 minutes on the other side until brown and cooked through.
• Once lamb is done, you can remove it and continue roasting the potatoes until all the water has been absorbed and only the oil is left in the pan.
• Let lamb and potatoes rest for 15 minutes before serving.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.