ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD
Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?
Provided by Try This Recipe!
Categories Meat and Poultry Recipes Lamb
Time 4h20m
Yield 8
Number Of Ingredients 24
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.
Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g
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.
INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS
In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
Provided by Jamie Oliver
Categories main-dish
Time 4h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lamb:
- Preheat your oven to full whack, (450 to 500 degrees F).
- Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
- For the vegetables:
- When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
- For the sauce:
- Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
GRECIAN LAMB WITH VEGETABLES
This makes a nice hearty dish with plenty to go around. Will go great over rice pilaf or just served with warmed pita bread. Very flavorful!
Provided by PalatablePastime
Categories Lamb/Sheep
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 13
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.
LAMB CHOPS WITH ROASTED VEGETABLES
Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat...
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 7/425°F/220°C.
- Pat dry the lamb chops and place them onto an oiled tray.
- Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
- Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
- To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
- Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
- With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
- Leave the garlic cloves whole with their skin on.
- Put all the chopped vegetables, onions and garlic cloves in a bowl.
- Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
- Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
- Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
- Transfer the chops and vegetables onto a serving plate.
- Scrape and pour the remaining juices from the tray into a saucepan.
- Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
- Pour the gravy into a jug and serve along with the lamb chops and vegetables.
Nutrition Facts : Calories 1392.3, Fat 103.4, SaturatedFat 37.4, Cholesterol 210.9, Sodium 198.7, Carbohydrate 61.8, Fiber 9.2, Sugar 11.6, Protein 53.9
GREEK LAMB MEATBALLS
Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
- Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
- Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
- Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.
Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
VEGETABLE & LAMB KABOBS
Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!
Provided by My Food and Family
Categories Lamb
Time 29m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Thread meat and vegetables alternately onto 4 skewers.
- Mix remaining ingredients; brush onto kabobs.
- Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g
MEDITERRANEAN VEGETABLES WITH LAMB
A one-pot packed with veg and tender lamb that will keep the whole family satisfied
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
- Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
- Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.
Nutrition Facts : Calories 192 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.25 milligram of sodium
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