SLOW-COOKED LAMB WITH LEMON AND OREGANO
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h50m
Number Of Ingredients 7
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 LAMB STEAKS WITH LEMON, OLIVE OIL AND FETA CHEESE MASH
Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!)
Provided by French Tart
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rip the tender little leaves off the oregano sprigs and place into a bowl with the olive oil. Crumble in the feta cheese. Season, to taste, with freshly ground black pepper, then add the chopped spring onions and lemon juice and mix everything together gently, mashing some of the cheese.
- Heat a griddle pan until hot, season the lamb steaks with salt and freshly ground black pepper, and brush each steak with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink in the middle.
- Pop the pitta breads into a toaster or under the grill for a minute or two, until they are puffy and hot; carefully cut them into three pieces and place on the serving plate.
- Place the lamb steaks on top of the hot, cut pitta bread and while they are still sizzling, gently spoon over the feta and herb mash. Eat immediately, while all is hot, herbal and piquant! Serve with jacket potatos, fresh mixed salad leaves and a good glass of wine.
BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
- Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
- Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
LAMB STEAKS
Make and share this Lamb Steaks recipe from Food.com.
Provided by cheddar97005
Categories Lamb/Sheep
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingrediants and marinate the lamb leg steaks (large chops will work if you can't find the steaks) for 4 or 5 hours.
- Remove from marinade and cook in a 400 degree oven for 35 - 40 minutes depending on the size of the steaks.
- Serve with potatoes that have been tossed with olive oil and coarse salt and a splash of balsamic vinegar and roasted at 400 for about 40 minutes.
- Add a handful of crumbled feta cheese to the top of the potatoes when serving.
- A steamed vegetable, bread & butter, and a nice bottle of wine round out this meal!
Nutrition Facts : Calories 643.4, Fat 13.8, SaturatedFat 1.9, Sodium 32.3, Carbohydrate 22.2, Fiber 1.5, Sugar 5.7, Protein 1.4
LAMB SHANKS WITH OREGANO AND FETA
Make and share this Lamb Shanks with Oregano and Feta recipe from Food.com.
Provided by cpaman
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim any excess fat from shanks, then season with salt and pepper.
- Heat the oil in a stockpot over high heat.
- Add shanks, turning requently to brown all sides.
- Remove from the pot and reserve.
- Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
- Add the stock, oregano leaves, cayenne, and tomatoes with juice.
- Scrape the bits off the bottom of the pan to release the flavor.
- Add the shanks back to the pan.
- (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to boil, then lower the heat and simmer for about 2.
- 5 hours.
- The shanks are done when the meat is practically falling off the bone.
- To serve, arrange 1 shank per person in your favorite bowls.
- Sprinkle with feta cheese and top with the onions and the sauce.
- Serve immediately.
LAMB STEAKS WITH TOMATOES & OLIVES
A hearty combination, bursting with flavour and ideal for midweek meals
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
- Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.
Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium
LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU
Ragú® Recipe Contest Entry. Delicious skillet dish with Lamb Steaks, Italian Sweet Sausage, Roasted Garlic Ragu Tomato Sauce, Cauliflower, Feta Cheese and Toasted Pine Nuts
Provided by nheishman
Categories Sauces
Time 45m
Yield 4 lamb steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
- Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
- Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
- Transfer lamb and sausage to a plate; keep warm.
- In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
- Stir mixture until cauliflower is tender, about 4-5 minutes.
- Stir in Roasted Garlic Ragu Tomato Sauce.
- Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
- Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
- Garnish with fresh parsley.
Nutrition Facts : Calories 839.2, Fat 66.8, SaturatedFat 26, Cholesterol 182.3, Sodium 1369, Carbohydrate 15.6, Fiber 5.2, Sugar 6.1, Protein 45.4
LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA
This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.
Provided by dividend
Categories Lamb/Sheep
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
- SAUCE:.
- Heat the olive oil over medium heat.
- Sauté the onion with a pinch of salt until soft, about 8 minutes.
- Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
- Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
- Check the seasoning, and add honey if the sauce tastes acidic.
- Cover the sauce and set aside.
- LAMB:.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
- Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
- Add the sauce to the skillet and simmer briefly.
- To serve, spoon the sauce over the lamb, and top with the feta and parsley.
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