Greek Lamb Brochettes Recipes

GREEK LAMB BROCHETTES

Steps:

• Cut trimmed lamb into 1 and 1/2 " inch cubes.
• Mix the lamb and the rest of the ingredients in a glass baking dish.
• Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
• Preheat broiler or prepare barbecue.
• Divide lamb among six to eight skewers and arrange on grill or broiler pan.
• Paint with marinade.
• Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

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!

LAMB BROCHETTES

Steps:

• Cut roasting-quality lamb, such as leg or loin, into 1 1/2-inch chunks. You may wish to marinate them for several hours or overnight, as suggested below; otherwise, season and oil the meat. Thread onto skewers, alternating each piece with a square of blanched bacon (see page 60) and a piece of imported bay leaf. Arrange on an oiled broiling pan or in a hinged rack. Broil 2 inches from heat, turning every 2 minutes for several minutes, until the meat is just springy to the touch.
• Here is a basic formula that you may vary as you wish. For every 2 pounds of meat, mix the following in a bowl: 2 tablespoons freshly squeezed lemon juice, 1 tablespoon soy sauce, 1 teaspoon ground rosemary, thyme, oregano, or Provençal herbs (see page 44), 2 large cloves puréed garlic, and 1/4 cup vegetable oil.
• Use fresh-tasting, neutral-flavored oils for cooking, such as light olive, canola, or other vegetable oils. Olive oils for flavoring and salads can be mild or fruity, and since they have become a status symbol, you can pay enormous prices for some of those labeled "extra virgin." Test them out yourself to find the brand or brands that suit you.
• "EVOO" is contemporary cook talk for "extra virgin olive oil."

GREEK LAMB BROCHETTES WITH CUCUMBER AND TOMATO TZATZIKI

Steps:

• Cut trimmed lamb into 1 1/4- to 1 1/2-inch cubes. Mix lamb and next 6 ingredients in glass baking dish. Cover mixture and refrigerate at least 4 hours and up to 8 hours, turning lamb occasionally.
• Preheat broiler or prepare barbecue (medium-high heat). Divide lamb cubes among skewers. Sprinkle with salt and pepper. Arrange skewers on broiler pan or grill. Drizzle with any remaining marinade. Broil or grill lamb to desired doneness, turning occasionally, about 9 minutes for medium-rare. Serve hot with tzatziki.

GREEK LAMB BAGUETTE

Steps:

• Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.