Greek Lamb Brochettes Food

GREEK ROAST LAMB

Steps:

• Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
• Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
• Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

BARBECUED GREEK LAMB WITH TZATZIKI

Steps:

• Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
• To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
• Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

GREEK-STYLE BRAISED LAMB SHANKS

Steps:

• Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
• Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

GREEK LAMB BROCHETTES

Steps:

• Cut trimmed lamb into 1 and 1/2 " inch cubes.
• Mix the lamb and the rest of the ingredients in a glass baking dish.
• Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
• Preheat broiler or prepare barbecue.
• Divide lamb among six to eight skewers and arrange on grill or broiler pan.
• Paint with marinade.
• Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

GRILLED MARINATED LAMB BROCHETTES

Steps:

• Cut the lamb into 16 1 1/2-inch cubes.
• Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
• Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
• Meanwhile, preheat oven broiler or grill to high.
• Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
• Brush the skewers with the oil and the reserved marinade.
• Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
• Serve immediately. Garnish with the watercress.

GREEK LAMB BROCHETTES WITH CUCUMBER AND TOMATO TZATZIKI

Steps:

• Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next 6 ingredients in glass baking dish. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Arrange skewers on broiler pan or grill. Drizzle with any remaining marinade. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare. Serve hot with tzatziki.

BARBECUED GREEK LAMB

Steps:

• Finely grate the rind off all 3 lemons, then juice the lemons.
• Combine oil, lemon rind and juice, garlic, oregano, nutmeg and salt and pepper and whisk to combine.
• Using a sharp knife butterfly the lamb legs so they open out flat.
• Place lamb into ceramic dishes and pour the marinade evenly over each piece, rub the marinade all over the lamb.
• Cover and refrigerate overnight.
• When ready to cook, remove the meat from the marinade, keep the marinade.
• Preheat a greased BBQ to high heat.
• Add both the lamb legs and cook each side 3 minutes to seal.
• Reduce heat to low.
• Cover BBQ with the hood or a large roasting pan if your BBQ doesn't have a hood.
• Cook for 20 minutes each side for medium done.
• Baste with marinade every 10 minutes.
• Remove lamb from the heat and cover to rest for 15 minutes before slicing.
• Serve with plenty of tzatziki, Greek bread, Barbecued spring vegetables (Recipe #72418) and Feta Roast Potatoes (Recipe #72411).

GREEK LAMB BAGUETTE

Steps:

• Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.

GREEK-STYLE LAMB SHANKS

Steps:

• In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
• Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
• Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
• Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
• When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

LAMB PATTIES GREEK STYLE

Steps:

• Combine all ingredients mixing well.
• Divide into 6 and shape into patties.
• Place on oiled broil pan rack.
• Broil 5 to 6 inches from heat for 4 to 5 minutes per side.
• Or cook on a BBQ.