Athenas Greek Lamb Recipes

4-HOUR LAMB

Steps:

• Preheat the oven to 300 degrees F.
• Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
• Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
• After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

ATHENA'S GREEK LAMB

Steps:

• Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture.
• Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
• Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned.
• Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender.
• Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.