Lambinagreekway Recipes
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
GREEK LAMB ON SKEWERS (SOUVLAKI)
I spent a lot of time in Greece and this was by far my favorite dish. I love it served on a hot pita with marinated onions, tomatoes, and feta cheese; all topped with garlicky tzaziki sauce. I'm not sure where I got this recipe, but I've been making it for years with great success. Serve with fried calamari and French fries. Make a lot of tzaziki so there is plenty for dipping. Time to prep does not include the very important marinade time.
Provided by Pokey in San Antonio
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- For the marinade: Combine first 8 ingredients.
- Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
- Pour marinade over lamb and chill overnight. Turning occasionally.
- For the veggies: Combine the next 10 ingredients and let chill over night.
- Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
- Prepare grill. Add wood chips. Any type will do.
- Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
- Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki.
- For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
- Peel and slice a cucumber down the middle, and spoon out the seeds.
- Grate the cucumber. Squeeze out as much juice as you can.
- In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
- For the pita: Buy pita flat bread (whole breads without the pocket).
- Mix olive oil with paprika.
- Brush each piece on both sides with a little of the olive oil.
- Place on hot griddle and warm thoroughly (about a minute or so on each side).
- Serve warm.
Nutrition Facts : Calories 1438.4, Fat 98.2, SaturatedFat 25.7, Cholesterol 164.4, Sodium 1977.8, Carbohydrate 83.5, Fiber 5.4, Sugar 11.4, Protein 52.7
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GREEK LAMB SOUVLAKI RECIPE – PREPARING THE MARINADE
From mygreekdish.com
Category MainCalories 350 per serving
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
GREEK LAMB RECIPES
From allrecipes.com
- Greek Lamb Stew. View Recipe. A hearty and warming one-pot lamb stew, packed with green beans and Greek flavors including garlic, lemon, tomatoes, and oregano.
- Greek Orange Roast Lamb. View Recipe. A leg of lamb is roasted with mustard, garlic, oregano, and fresh orange juice for a traditional Greek winter dish and an aromatic treat!
- Roasted Eggplant Pastitsio. View Recipe. Pastitsio, sometimes referred to as Greek lasagna, is a layered casserole of macaroni pasta and cinnamon-seasoned ground lamb that's topped with a thick creamy sauce.
- Margaret's Keftedes (Greek Meatballs) View Recipe. Wonderful Greek pan fried meatballs made with ground lamb seasoned with garlic and dried mint. Best served warm with creamy tzatziki sauce or in a pita bread sandwich with freshly made tomato sauce.
- Chef John's Lamb Moussaka Burger. View Recipe. Chef John created this lamb burger after he fell in love with the Greek ground lamb and eggplant casserole called moussaka.
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