Grecian Stuffed Lamb Food

GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES

Steps:

• Slice tops from tomatoes and peppers and clean, save them.
• Remove pulp from tomatoes and reserve.
• Put tops in baking dish and place veggies on top of them (keeps them from burning).
• Sprinkle 1/4 teaspoon sugar in each.
• Heat 1/2 cup butter in large frying pan and saute onion till transparent.
• Add meat and stir.
• Add rice, spices**, and 1 cup tomato pulp (mashed).
• Cover and cook 15 mins, allow to cool.
• Mix breadcrumbs into meat mixture.
• Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
• Pour tomato sauce and enough water to bring fluid level to 1/2.
• Bake in oven at 350 deg for 2-1/2 hours.
• Check periodically to see that water hasn't dried up in pan, add more water if needed.
• ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.

LAMB FETA PEPPERS

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).

STUFFED LEG OF LAMB

Steps:

• Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
• In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
• Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
• Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.