Slow Roasted Greek Lamb Food

GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO

Greek Slow Roasted Leg of Lamb In Parcel- Kleftiko image

Greek slow-roasted leg of lamb in a parcel with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe.

Provided by by Jenny | The Greek Foodie

Categories Dinner

Number Of Ingredients 19

Ingredients

4 lb leg of lamb (on bone)
6 garlic cloves
½ teaspoon ground cinnamon
3 tablespoon extra virgin olive oil
2 tablespoon fresh oregano leaves
2 tablespoon rosemary leaves
1 lemon (juiced and zested)
sea salt
freshly ground pepper
2 lb Yukon gold potatoes
1 tomato (cut in ½ inch cubes)
8 oz kefalotiri cheese (cut in ½ inch cubes)
½ cup Greek olives pitted
3 tablespoon extra virgin olive oil
1-2 fresh oregano sprigs
1-2 rosemary sprigs
1 lemon
freshly ground pepper
dry oregano

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.

Nutrition Facts : Calories 724 kcal, Carbohydrate 47 g, Protein 57 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 161 mg, Sodium 763 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

SLOW ROASTED GREEK SHOULDER OF LAMB

Slow Roasted Greek Shoulder of Lamb image

Slow roasted Greek shoulder of lamb will be the juiciest, most incredible roast you have ever had. Foolproof, with minimal effort and maximum flavour, and so tender you won't even need a knife to carve it.

Provided by Recipe Winners

Categories Meat and Chicken

Time 5h15m

Number Of Ingredients 13

Ingredients

1.5kg (3 1/2 pound) lamb shoulder, bone in
2 tablespoons extra virgin olive oil
10 fat cloves of garlic, roughly chopped
3 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons of fresh rosemary leaves or 3 teaspoons dried rosemary
2 tablespoons fresh thyme leaves or 3 teaspoons of dried thyme
juice of half a medium lemon
1 whole preserved lemon - see notes below
1/2 cup of currants
handful of Italian parsley, chopped

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!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SLOW ROASTED GREEK LAMB

Slow roasted Greek lamb image

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.

Provided by Alida Ryder

Categories Dinner

Time 4h20m

Number Of Ingredients 11

Ingredients

2.5-3 kg (approx 6.5lbs) bone-in leg of lamb
2 tbsp dried oregano
salt and pepper to taste
3 tbsp olive oil
6 large potatoes (peeled and sliced into 6 chunks each)
1 onion (roughly chopped)
peel of 1 lemon
1 head of garlic (halved)
3 sprigs fresh rosemary
1 cup white wine
2 cups lamb/beef stock

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.

Nutrition Facts : Calories 424 kcal, Carbohydrate 23 g, Protein 43 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 126 mg, Sodium 297 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GREEK SLOW ROASTED LEG OF LAMB

Greek Slow Roasted Leg of Lamb image

In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Provided by Nagi | RecipeTin Eats

Categories Dinner Roast

Time 7h10m

Number Of Ingredients 14

Ingredients

12 cloves of garlic, peeled
7 lb / 3.5 kg leg of lamb (Note 1)
Salt and pepper
3 tsp paprika powder
3 tsp garlic powder (or sub with onion powder)
2 tbsp olive oil
2 large onions, quartered (white, brown, yellow, red)
10 sprigs of thyme
3 sprigs rosemary
3 tsp dried oregano
3 dried bayleaves (or 5 fresh)
1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
2 cups / 500 ml chicken broth (liquid chicken stock)

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).

SLOW-COOKED GREEK LAMB

Slow-Cooked Greek Lamb image

Provided by Food Network

Categories main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 (4 1/2 pound) leg of lamb on the bone, trimmed
Sea salt and freshly cracked black pepper
1 small handful fresh oregano leaves
2 lemons, 1 juiced and 1 quartered
3 tablespoons white wine
2 tablespoons olive oil
1/2 cup water
4 large roasting potatoes, preferably Desiree, peeled and cut into chunks
1 cup large green olives

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.

SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED

Slow Baked Lamb - Tastes Like Spit Roasted image

This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.

Provided by amanda l b

Categories Lamb/Sheep

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons sea salt
6 garlic cloves, sliced
6 sprigs rosemary, 5cm long each, leaves emoved and chopped
1 tablespoon black peppercorns
100 ml extra virgin olive oil
3 tablespoons dried oregano
1 7/8 kg lamb shoulder, boned
80 ml red wine vinegar
125 ml water
1 lemon, sliced to serve

Steps:

Preheat a fan-forced oven to 170C (or 190C conventional).
Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
Add olive oil and oregano to the paste and mix well.
Rub marinade into meat and place lamb in a ceramic baking dish.
Add vinegar and water to the dish, cover with foil and bake for 2 hours.
Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

Nutrition Facts : Calories 938, Fat 79, SaturatedFat 29.9, Cholesterol 216.4, Sodium 961.8, Carbohydrate 3.9, Fiber 1.3, Sugar 0.3, Protein 50.4

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

Slow-cooked Greek Easter lamb with lemons, olives & bay image

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

Provided by Tonia Buxton

Categories Dinner, Lunch, Main course

Time 4h50m

Number Of Ingredients 9

Ingredients

1 garlic bulb , separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons , cut into quarters lengthways
2 ½kg leg of lamb
50ml Greek extra virgin olive oil , plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes , peeled and quartered lengthways (if you can't find these, any large, waxy variety is fine - try Desirée)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine

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.

Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium

SLOW-COOKED GREEK LAMB

Slow-cooked Greek lamb image

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Provided by John Torode

Categories Main course

Time 6h15m

Number Of Ingredients 10

Ingredients

shoulder of lamb , about 2kg
1 garlic bulb , cloves separated but the skin left on
about 30g anchovies
2 tbsp olive oil
10 tomatoes , left whole
6 carrots , peeled but left whole
handful fresh sage
handful fresh rosemary
handful fresh thyme
tzatziki , chickpea salad and flatbreads, to serve

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.

Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium

More about "slow roasted greek lamb food"

GREEK SLOW ROASTED LAMB - WWW.THESCRANLINE.COM

Reduce the oven temperature to 180C / 350F and bake for 2 hours. Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours. Then, uncover and bake for a final 2 hours. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the jus through a sieve.
From thescranline.com
4.9/5 (7)
Calories 529 per serving
Category Main Course

Slow Roasted Greek Lamb Food

GREEK SLOW ROASTED LEG OF LAMB IN PARCEL- KLEFTIKO

Greek slow-roasted leg of lamb in a parcel with garlic, lemon, herbs, and potatoes is both a traditional and luscious recipe.

SLOW ROASTED GREEK SHOULDER OF LAMB

Slow roasted Greek shoulder of lamb will be the juiciest, most incredible roast you have ever had. Foolproof, with minimal effort and maximum flavour, and so tender you won't even need a knife to carve it.

SLOW ROASTED GREEK LAMB

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.

GREEK SLOW ROASTED LEG OF LAMB

SLOW-COOKED GREEK LAMB

SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED

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

This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

SLOW-COOKED GREEK LAMB

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

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