Lamb Steak With Greek Tomato Sauce And Feta Recipes

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KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE



Kapamas - Lamb In Aromatic Tomato Sauce image

Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I've included two of the island's major agricultural products, figs and green olives. It's a great Sunday meal.

Provided by Diane Kochilas

Categories     dinner     Lunch

Number Of Ingredients 17

¼ cup olive oil
2 ½ pounds lean lamb (preferably leg or shoulder, cut into stewing cubes)
2 large white onions (peeled and finely chopped)
¼ cup brandy
2 cups peeled (seeded, and finely chopped tomatoes (with juice))
6 to 8 allspice berries
2 medium bay leaves
1 cinnamon stick
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley
1 cup dried Greek figs
1 cup green or black Greek olives (rinsed)
1 cup basmati rice
2 ½ cups water
1 large pinch saffron ((Greek krokos Kozanis))
Salt to taste
1 tablespoon butter

Steps:

  • In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
  • "Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
  • About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA



Lamb Steak With Greek Tomato Sauce and Feta image

This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.

Provided by dividend

Categories     Lamb/Sheep

Time 40m

Yield 1 serving(s)

Number Of Ingredients 14

8 ounces lamb steaks or 3 (4 ounce) lamb chops
2 teaspoons olive oil
1 pinch ground cinnamon
1/2 teaspoon dried oregano
2 tablespoons olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
2/3 cup tomato sauce
1/4 cup dry red wine, plus additional for deglazing
honey (optional)
1 ounce crumbled feta cheese
1/4 cup flat leaf parsley, chopped

Steps:

  • Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
  • SAUCE:.
  • Heat the olive oil over medium heat.
  • Sauté the onion with a pinch of salt until soft, about 8 minutes.
  • Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
  • Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
  • Check the seasoning, and add honey if the sauce tastes acidic.
  • Cover the sauce and set aside.
  • LAMB:.
  • Heat 1 tablespoon olive oil in a skillet over medium heat.
  • Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
  • Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
  • Add the sauce to the skillet and simmer briefly.
  • To serve, spoon the sauce over the lamb, and top with the feta and parsley.

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

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 FETA PEPPERS



Lamb Feta Peppers image

Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.

Provided by Taseia Armstrong

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium green bell peppers
2 tablespoons chopped fresh dill
¾ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground black pepper
1 cup cooked rice
8 ounces ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
  • Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
  • In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
  • Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
  • Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g

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