CLASSIC GREEK ROASTED LEG OF LAMB WITH LEMON-GARLIC POTATOES
Make and share this Classic greek roasted leg of lamb with lemon-garlic potatoes recipe from Food.com.
Provided by Poppy
Categories Lamb/Sheep
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Trim the excess fat off the lamb and set aside.
- Finely chop the whole garlic head.
- Combine with the remaining marinade ingredients.
- Place the lamb in a large, deep container or baking dish and pour in the marinade.
- Turn the lamb in the marinade so that it is coated all over.
- Cover and refrigerate overnight.
- Using a mortar and pestle, crush the ingredients for the dry rub all together until they are pastelike in consistency.
- Remove the lamb from the marinade and discard the marinade.
- Make 10-15 small incisions all over its surface using a small, sharp paring knife.
- Stuff each of these little holes with the dry rub and rub whatever is left over the surface of the lamb.
- Season well with salt and pepper and rub the lamb with about 2 tablespoons of olive oil.
- Preheat the oven to 375°F (190°C).
- Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano.
- Season well with salt and pepper.
- Place the lamb over the potatoes.
- Roast, frequently basting both the lamb and the potatoes with the pan juices for about 1 hour and 30 minutes, for a well-done leg.
- Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
- Remove the lamb from the oven and let rest for about 10 minutes before carving.
- Keep the potatoes in the turned off oven until ready to serve.
GARLIC LOVERS' GREEK LAMB SHANKS
Being part Greek, I adore the flavor of lamb shanks with mint and oregano, rather than rosemary. Being lazy, I prefer this recipe to the more time- and work-intensive leg of lamb. This is a fairly rich dish that's easier than it looks, and is perfectly suited to cooler weather and cooks who are watching their budgets (lamb shanks are much less expensive than legs of lamb, freeze well, and you can easily double or triple the recipe). We like this with a tangy green salad with a simple lemon, garlic, and olive oil dressing, crusty bread, red wine, and maybe a side of pasta with parmesan or mizithra (greek grating) cheese if we're really hungry. Opa!
Provided by Lizzie-Babette
Categories Lamb/Sheep
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim most visible fat from shanks.
- Cut slits 1/2" wide and deep all over shanks, as many as possible.
- Stuff garlic cloves into slits, lengthening or deepening them as needed.
- Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
- (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
- Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.
- Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
- Sprinkle lightly with salt and pepper.
- Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
- When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.
SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY
This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece
Provided by Tonia Buxton
Categories Dinner, Lunch, Main course
Time 4h50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
- Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
- Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
- After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
- Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.
Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium
LEMON-GARLIC MARINATED LAMB CHOPS
This delicious lemony lamb recipe comes from Ellie Krieger's :The Food You Crave". It is absolutely fantastic. Recipe calls for lamb loin chops but I use 2 leg chops for DH and myself. Enjoy!
Provided by KLBoyle
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix together first 7 ingredients. Pour marinade over chops and let marinade 20 min-1 hours.
- Preheat grill pan and grill to desired done-ness (I prefer mine med-rare which takes 3-4 minute on each side).
- Note: You can cook the lamb however you prefer, grill pan, broiler, saute pan etc.
Nutrition Facts : Calories 629.4, Fat 54, SaturatedFat 22.8, Cholesterol 140.6, Sodium 398.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.4
GREEK-STYLE LAMB WITH LEMON & THYME
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
- Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium
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- Place the potato wedges, tomatoes, red pepper, onions, and bay leaves in an oven proof cooking pot or deep roasting pan. Grind over plenty of salt and pepper, then sit the lamb on top, fat side up.
- Rub the lamb all over with the olive oil, then with the oregano and cinnamon. Squeeze over the juice of half the lemon.
- Peel half of the garlic cloves and roughly chop into chunks. Cut small slits all over the lamb and insert the garlic chunks into them.
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