SLOW-COOKED LAMB WITH LEMON AND OREGANO
Recipe adapted from Food From Many Greek Kitchens, by Tessa Kiros.
Categories LAMB main course greek lamb oregano dinner party slow-cook lemon
Time 4h50m
Yield 8
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 F. 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 F. 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 F. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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.
SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON
From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.
Provided by JustJanS
Categories Lamb/Sheep
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to hot.
- Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
- Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
- Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
- When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
- Transfer lamb to serving dish; cover to keep warm.
- Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
- Cook, stirring, until mixture is well browned.
- Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
- Slice lamb; serve with potato mixture and gravy.
LEG OF LAMB WITH OREGANO AND LEMON
from "Falling Cloudberries" by Tessa Kiros The recipe introduction in the book says, "Ths is possibly one of my favorite meals. It is soft, wonderful, and meltingly lemony and we would sometimes eat the leftovers for breakfast before school. I'm not sure if this is totally the Greek way of making it--maybe the butter and cooking time are my mother's addition--but this is how it is. My mother says you could cook it overnight; I never have, but I believe her."
Provided by Anissa Wolf
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 883.8, Fat 52, SaturatedFat 21.7, Cholesterol 207.8, Sodium 224.4, Carbohydrate 44.7, Fiber 5.7, Sugar 2.3, Protein 57.8
SLOW COOKED LEG OF LAMB WITH ROSEMARY AND LEMON
From a recipe at A Year of Slow Cooking. http://bit.ly/bJw9zL Goes well with mashed potatoes and broccoli.
Provided by DrGaellon
Categories Lamb/Sheep
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients for the wet rub. Smear all over the outside of the leg of lamb. Place into a 4-qt slow cooker. No additional liquid is necessary.
- Cook on low 8 hours or high 4-5 hours. If the meat isn't quite tender enough, try carving it and putting it back in the sauce for 20-30 minutes more.
Nutrition Facts : Calories 380.1, Fat 23.1, SaturatedFat 9.9, Cholesterol 114, Sodium 357.8, Carbohydrate 10, Fiber 0.4, Sugar 8.9, Protein 31.9
LAMB CHOPS WITH OREGANO AND LEMON
Categories Herb Lamb Backyard BBQ Lemon Fall Summer Chill Grill/Barbecue Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover; chill at least 4 hours or overnight.
- Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges.
POT ROAST LAMB WITH LEMON
Make and share this Pot Roast Lamb With Lemon recipe from Food.com.
Provided by lindseylcw
Categories Lamb/Sheep
Time 21h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
- rub outside of meat with more lemon juice,salt pepper and oregano.
- heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
- cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
- remove string and slice to serve. Pour juices into a bowl and serve separately.
Nutrition Facts : Calories 664.9, Fat 55.5, SaturatedFat 22, Cholesterol 163.4, Sodium 139, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 37.8
LEMON AND OREGANO LAMB LOIN CHOPS
Something we often make to cook outside on the barbeque. I love to use the frenched loin chops, expensive little mouthfuls, but soooo good.
Provided by JustJanS
Categories Lemon
Time 11m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands.
- Set aside for about 1 hour to marinate.
- Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.
SLOW-COOKED LEG OF LAMB WITH GARLIC, LEMON AND ROSEMARY, AND LEMON POTATOES WITH GARLIC & OREGANO
This is meat cooked in the slow cooker, but potatoes cooked in the over. I find slow roasting Lamb with Lemon Potatoes very tricky and usually ends up getting burned. So - this is an easier, but more time consuming method.
Provided by robhughes72
Time 9h
Yield Serves 5
Number Of Ingredients 0
Steps:
- For the Lamb On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight. Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.
- For the Potatoes. Preheat oven to 400°F. Spread the potatoes in a single layer in a 9″ x 13″ 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. Roast 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 golden and cooked through. If you like, sprinkle with fresh oregano.
ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 7
Steps:
- Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
- Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
- Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
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