Lamb Lemon And Olive Pasta Food

LAMB, LEMON AND OLIVE PASTA

Steps:

• Cook onion in olive oil spray until soft. Add minced lamb, spices, salt and pepper, combine and cook till browned and cooked through. Drain off any fat from the meat mixture.
• Cook pasta and drain it, saving a little bit of the pasta water for the dressing. Combine all ingredients but the feta, toss well and put a bit of the water in to make a nice texture. Put into bowls, crumble feta over the top and season with salt, pepper and olive oil.

LAMB CHOPS WITH LEMON

Steps:

• Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
• Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY

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.

LAMB WITH ORZO PASTA (GREEK)

Steps:

• In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil.
• Salt and pepper to taste.
• Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours.
• Remove the meat from the pot and set aside, covered, to keep warm.
• Remove the fat from the stock in the pan and add more stock if necessary to make up four cups.
• Remove the stock from the pan and set aside.
• Heat the Dutch oven again and add half cup olive oil.
• Add the orzo pasta and toss for a minute.
• Add the chopped onion and garlic sautee until the onion is clear.
• Stir in the tomatoes, dillweed and parsley.
• Return the meat to the pot along with the 4 cups of stock.
• Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes.
• NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce.