GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
GREEK LAMB PATTIES
Make and share this Greek Lamb Patties recipe from Food.com.
Provided by Marie
Categories Lamb/Sheep
Time 18m
Yield 4 patties
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in large bowl.
- Add ground lamb and mix well.
- Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
- Heat skillet on medium heat and add 1 tablespoon of oil.
- Add patties and cook for 3 to 4 minutes per side until no longer pink inside.
LAMB L'ARABIQUE
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Provided by Heather Farah
Categories Lamb Shanks
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
- Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g
LAMB L'ARABIQUE
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Provided by Heather Farah
Categories Lamb Shanks
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
- Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g
LAMB L'ARABIQUE
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Provided by Heather Farah
Categories Lamb Shanks
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
- Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g
LAMB L'ARABIQUE
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Provided by Heather Farah
Categories Lamb Shanks
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
- Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g
AUSSIE BARBECUED BONELESS LEG OF LAMB
Well worth every hour of waiting for this to slow cook on the grill (or oven). You'll have plenty of time to enjoy your favorite appetizers and cocktails while basting and keeping the coals going. An absolutely divine recipe for Lamb!
Provided by sassafrasnanc
Categories Lamb/Sheep
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade:.
- Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
- Basting Mix:.
- Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
- Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
- Lightly oil the grate.
- Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.
Nutrition Facts : Calories 1168.6, Fat 103.1, SaturatedFat 25.2, Cholesterol 156.5, Sodium 1751.9, Carbohydrate 18.2, Fiber 3.2, Sugar 8.1, Protein 43.5
LAMB L'ARABIQUE
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
Provided by Heather Farah
Categories Lamb Shanks
Time 2h20m
Yield 5
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
- Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g
MEATLOAF WITH GROUND LAMB
I didn't have enough ground beef to make a whole meat loaf, so I made it with half ground lamb and half extra lean ground beef. It turned out to be the most flavourful and juicy meatloaf I have ever made!
Provided by ItsTheLadyV
Categories Lamb/Sheep
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet, sauté the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly.
- Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper.
- Add the ground meats and your cooled onion, garlic, and herbs.
- Add the worcestershire sauce and ketchup (or tomato paste).
- Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly.
- Bake for 60-65 minutes.
- Let it cool for 5 minutes. Drain the fat and serve!
LAMB LASAGNE
Use lamb neck fillets to make this family-sized lasagne - they're a cheap, readily available cut. You can also freeze this for an easy supper midweek
Provided by Tommy Banks
Categories Dinner, Main course, Pasta, Supper
Time 5h30m
Number Of Ingredients 13
Steps:
- Heat oven to 130C/110C fan/gas 1. Heat the oil in a casserole dish. Season the lamb generously, then sizzle for 5 mins until nicely browned. Add the garlic and rosemary and cook for a minute more, then pour over the passata. Rinse out the passata carton with a splash of water, then pour that in too. Season, then bring to a simmer. Cover tightly with foil, top with the lid, then cook in the oven for at least 3½ hrs or up to 4 hrs, until the lamb is shreddable. Leave the lamb to cool slightly, then use two forks to shred it into the sauce. Will keep in the fridge for two days, or in the freezer for 6 months.
- To make the béchamel, heat the milk in a saucepan until just simmering. In a separate pan, melt the butter, then add the flour and stir to make a sandy paste. Slowly whisk in the hot milk until combined and you have a glossy white sauce. Stir in half the parmesan and season. Meanwhile, soak the lasagne sheets in just-boiled water to soften, then drain.
- Heat oven to 180C/160C fan/gas 4. Spread a thin layer of the lamb sauce over the base of a small lasagne dish, then top with a layer of pasta, followed by a third of the béchamel and a third of the mozzarella. Add a second layer of lamb, then again top with pasta, then béchamel, then mozzarella. Add a final layer of pasta, then top with the rest of the béchamel, the last of the mozzarella, the remaining parmesan and the panko breadcrumbs. Bake the lasagne for 35 mins, then turn the oven up to 190C/170C fan/gas 5. Bake for 10 mins more to crisp up the top, then leave to rest for 10 mins before serving straight from the dish with a few dressed chicory leaves, if you like.
Nutrition Facts : Calories 863 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
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