Spring Lamb With Oregano Recipes
SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON
From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.
Provided by JustJanS
Categories Lamb/Sheep
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to hot.
- Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
- Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
- Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
- When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
- Transfer lamb to serving dish; cover to keep warm.
- Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
- Cook, stirring, until mixture is well browned.
- Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
- Slice lamb; serve with potato mixture and gravy.
LEG OF LAMB WITH OREGANO AND LEMON
from "Falling Cloudberries" by Tessa Kiros The recipe introduction in the book says, "Ths is possibly one of my favorite meals. It is soft, wonderful, and meltingly lemony and we would sometimes eat the leftovers for breakfast before school. I'm not sure if this is totally the Greek way of making it--maybe the butter and cooking time are my mother's addition--but this is how it is. My mother says you could cook it overnight; I never have, but I believe her."
Provided by Anissa Wolf
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Rinse and trim the lamb of excess fat and put it in a large baking pan. Rub the lamb all over with the lemon juice, season well with salt and pepper, and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 1 cup of water around the lamb and drizzle the olive oil around it as well.
- Bake for about 15 to 30 minutes on each side, until it is browned all over.
- Meanwhile, peel the potatoes and cut them into bite-size pieces. Scatter them in the baking pan around the browned lamb, add some salt, and turn them with a wooden spoon to coat them in the juices. Add a little more water if it has evaporated.
- Cover the baking dish with foil, decrease the heat to 350 F, and bake for 2 1/2 hours or so, turning the lamb over at least once during this time and tossing the potatoes. If the lamb isn't browned enough, remove the foil for the final 30 minutes of cooking.
- Serve warm on a platter with salad, or simply cooked greens. Serve tzatziki on the side.
Nutrition Facts : Calories 883.8, Fat 52, SaturatedFat 21.7, Cholesterol 207.8, Sodium 224.4, Carbohydrate 44.7, Fiber 5.7, Sugar 2.3, Protein 57.8
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SLOW-ROASTED LEG OF LAMB WITH SPRING VEGETABLES
From sunset.com
- Preheat oven to 250°. Put lamb in a large (12- by 16-in.) roasting pan with fold-down handles (upright handles will make it hard to seal tightly with foil). Make several shallow slashes all over meat. Put anchovies, olives, 1 1/2 tbsp. capers, and 1 tbsp. oregano in a food processor with 1/3 cup oil and whirl into a paste. Slather paste all over lamb.
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