Greek Lamb And Feta Lasagna Food

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

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

Ingredients

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

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

GREEK LASAGNA

Greek Lasagna image

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

Provided by SHAWNEE1492

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

2 pounds uncooked elbow macaroni
2 pounds ground beef
1 medium onion, chopped
1 cup grated Parmesan cheese
1 (4 ounce) package feta cheese
2 (8 ounce) cans diced tomatoes
2 teaspoons ground cinnamon
salt and pepper to taste
3 cups milk
3 tablespoons cornstarch
¼ cup butter

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 65 g, Cholesterol 90.7 mg, Fat 22.8 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 567.8 mg, Sugar 7.3 g

GREEK LAMB AND FETA LASAGNA

Greek Lamb and Feta Lasagna image

From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
1 1/2 cups onions, chopped
1 1/2 tablespoons garlic, minced
1 tablespoon fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces extra lean ground beef
1 1/4 cups unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 (28 ounce) can crushed tomatoes, undrained
1 (14 ounce) can crushed tomatoes, undrained
1 1/4 cups part-skim ricotta cheese
1/2 teaspoon lemon rind, grated
9 no-boil lasagna noodles
cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 tablespoons fresh flat-leaf parsley, chopped

Steps:

Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

GREEK LAMB & FETA MEATBALLS

Greek Lamb & Feta Meatballs image

A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.

Provided by winkki

Categories Lamb/Sheep

Time 20m

Yield 2 dozen (approx)

Number Of Ingredients 6

Ingredients

1 1/2 lbs ground lamb
4 ounces crumbled feta
3 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1/2 cup breadcrumbs
2 -4 cloves garlic (depending on how much you like garlic!)

Steps:

Combine all ingredients.
Shape into balls.
Broil for 15 min at 400 degrees.
Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!

Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

Greek-Style Lamb and Eggplant Lasagne image

Categories Cheese Dairy Lamb Pasta Vegetable Bake Winter Gourmet

Yield Serves 8 as a main course

Number Of Ingredients 18

Ingredients

2 pounds eggplant (about 2 medium)
olive oil for brushing
For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice
For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten
an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Steps:

Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
Make meat sauce:
In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
Preheat oven to 375°F.
Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) image

These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT20m

Yield 16 meatballs

Number Of Ingredients 12

Ingredients

1 lb ground lamb
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/2 teaspoon fresh ground black pepper (or to taste)
1 -2 tablespoon fresh minced garlic
1/3 cup fresh minced parsley (can use a little more)
1 pinch dried oregano (rubbed between fingers to release the flavors)
1 small onion, finely chopped
1/2 cup crumbled feta cheese
1/2 cup chopped pitted green olives
2 eggs, slightly beaten
1 teaspoon white vinegar
1 tablespoon olive oil

Steps:

In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
Cover and refrigerate for 24 hours or up to 48 hours.
Shape into 16 meatballs, and place on a baking sheet.
Set oven to 350 degrees F.
Bake for about for 20-25 minutes or until meat is cooked.

Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3

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From cookingontheweekends.com
5/5 (5)
Total Time 1 hr 30 mins
Category Main Course
Calories 353 per serving

In a large bowl or baking dish, mix the 3 tablespoons of olive oil with the garlic, rosemary and thyme. Add the lamb and mix to be sure all of the pieces are well coated. Cover with plastic wrap and let it marinate for 30 minutes.
While the lamb is marinating, coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and cook, stirring often, until soft and golden, about 10 minutes. Add the tomato paste and mix, and cook until it’s very aromatic, about 1 minute. It’s okay if some of the tomato paste browns on the bottom of the pan.
Turn the heat off until the lamb has marinated for 30 minutes — then, turn the heat to medium-high and add it to the onions. Stirring often, cook for about 5 minutes.

Greek Lamb And Feta Lasagna Food

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

GREEK LASAGNA

Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.

GREEK LAMB AND FETA LASAGNA

From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking.

GREEK LAMB & FETA MEATBALLS

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)

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