Greek Oregano And Lemon Abm Food

LEMON AND OREGANO CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
• Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.

GREEK OREGANO AND LEMON (ABM)

Steps:

• Add first nine ingredients to bread machine in the order recommended by its manufacturer.
• Process on the basic bread cycle.
• When the bread cycle completes, brush the lemon juice on top of the bread while it's still in the machine.

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Steps:

• Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
• Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
• Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

OREGANO & LEMON ROASTIES

Steps:

• Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.
• Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.

A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL

Steps:

• Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
• In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
• Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
• To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

LEG OF LAMB WITH OREGANO AND LEMON

Steps:

• Preheat oven to 425°F.
• Rinse and trim the lamb of excess fat and put it in a large baking pan. Rub the lamb all over with the lemon juice, season well with salt and pepper, and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 1 cup of water around the lamb and drizzle the olive oil around it as well.
• Bake for about 15 to 30 minutes on each side, until it is browned all over.
• Meanwhile, peel the potatoes and cut them into bite-size pieces. Scatter them in the baking pan around the browned lamb, add some salt, and turn them with a wooden spoon to coat them in the juices. Add a little more water if it has evaporated.
• Cover the baking dish with foil, decrease the heat to 350 F, and bake for 2 1/2 hours or so, turning the lamb over at least once during this time and tossing the potatoes. If the lamb isn't browned enough, remove the foil for the final 30 minutes of cooking.
• Serve warm on a platter with salad, or simply cooked greens. Serve tzatziki on the side.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.