Slow Cooked Greek Lamb Food

SLOW ROASTED GREEK LAMB

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
• Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
• Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
• Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
• Slice/shred the lamb once rested and serve with the potatoes and gravy.

SLOW-COOKED GREEK LAMB

Steps:

• Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons. Place lamb on a rack in a roasting pan, pour in enough water to come 2 to 3 centimetres up the pan's sides and cook for 5 hours. Check the lamb every hour or so and baste with the pan juices. After about 3 hours, once it is golden brown on top, cover with foil and continue to cook. When cooked, remove from the oven and rest for 20 minutes before serving. Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

SLOW ROASTED GREEK SHOULDER OF LAMB

Steps:

• preheat oven to 200c (390f) on bake, not fan
• keep aside a little of the preserved lemon for garnish
• in a small bowl add all ingredients except lamb and mix to a paste
• spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way
• place lamb on foil and rub marinade all over top and bottom
• wrap foil very tightly around lamb
• sit lamb on a trivet, or cake rack in a baking dish
• place in preheated oven on middle shelf for 10 minutes
• reduce oven temperature to 130c (260f) and cook for 5 hours
• carefully unwrap the foil and drain juices into a small saucepan
• cover lamb with foil
• reduce jus on medium heat until it reduces a little (about 10 minutes)
• pour jus into a serving jug
• sprinkle parsley, preserved lemon and currants over lamb
• serve and enjoy!

LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)

Steps:

• To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
• Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
• Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
• To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
• Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
• Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
• Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

SLOW-COOKED GREEK LAMB

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

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.

GREEK SLOW ROASTED LEG OF LAMB

Steps:

• Preheat oven to 240°C/465°F (220°C fan). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

GREEK LAMB KLEFTIKO

Steps:

• Mix all the ingredients for the marinade together in a small bowl and rub over the lamb.
• Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.
• Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
• Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
• Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.
• Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.
• Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.
• Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
• If you wish to brown the lamb for some colour (this is optional) place under a hot grill for about 5 minutes. Rest for 10 minutes, loosely covered.
• Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.

GREEK LAMB SHANKS (SLOW COOKER)

Steps:

• Place lamb and flour in large plastic bag and shake to coat.
• Heat oil in pan and add lamb in batches and cook until browned.
• Heat remaining oil and cook onions and garlic stirring until onions are soft.
• Combine wine, stock, rind artichokes and olives in a large jug.
• Place lamb in slow cooker pot and pour liquid mixture over lamb.
• Cover pot with lid.
• Cook on high setting for 4 hours or low setting for 8 hours.
• Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.

GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO

Steps:

• In a food processor, pulse the garlic cloves, 1 tsp sea salt, the herbs, lemon zest, lemon juice, cinnamon, some black pepper, and 2-3 tbsp of extra virgin olive oil.Using a sharp knife, create lots of holes all over the lamb. Rub in the paste, push it into the holes. Transfer the lamb to a large pan (cover with cling wrap) or large ziplock bag, and marinate overnight or at least 3-4 hours.
• Use a large roasting pan. Cut two long pieces of parchment paper and place them in the pan in a cross position.
• Cut up the potatoes, tomato, and cheese.
• Place the leg of lamb in the middle of the pan, over the paper. Surround it with the potatoes. Add the tomatoes, cheese, and olives. Tuck some fresh rosemary sprigs and oregano sprigs all over.
• Add some lemon juice all over. Season potatoes and tomatoes with sea salt, and freshly ground pepper and dry oregano, and the rest of the olive oil.
• Fold the parchment paper over the lamb and cover everything. Tuck the paper sides in well. Roast lamb for 3.5 hours in a 320 F°/160°C oven.
• Open the parchment paper and roast lamb for another 30 minutes. Remove the lamb from the oven, and allow to rest for 30 minutes.

GREEK LAMB STEW WITH FETA

Steps:

• Trim fat from lamb and cut into 1 inch cubes.
• In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
• Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
• Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
• Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
• Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

GREEK BONELESS LEG OF LAMB (SLOW COOKER)

Steps:

• Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
• Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
• Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
• Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
• Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
• Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
• Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

YOUVETSI: GREEK LAMB STEW WITH ORZO

Steps:

• Pat the lamb dry and season with kosher salt and black pepper.
• In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
• In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
• Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
• Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
• Garnish with parsley and crumbled feta, if you like, before serving.

SLOW-COOKED GREEK LAMB

Steps:

• Preheat an oven to 425 degrees F.
• Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
• Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
• At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
• Increase the oven's heat to 425 degrees F.
• Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

GREEK SLOW ROASTED LAMB SHOULDER

Steps:

• Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
• In a bowl add the marinade ingredients and mix through until fully combined.
• Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
• Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
• Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and add the juices to a pan, place over a medium heat for about 10 minutes until reduced. Meanwhile, cover the lamb in foil and set aside.
• To serve, pour the jus into a serving jug, sprinkle the lamb with parsley and preserved lemons. Serve with Greek Salad, roasted potatoes, pitta and/or seasonal vegetables. Enjoy!