LAMB BAKED IN YOGURT
In the northern parts of Greece, all sorts of meats, from chicken to savory meatballs to lamb and goat, are cooked in sauces based on the local, delicious, thick, strained sheep's milk yogurt. This dish comes from the traditional cooking of the Vlachs, a once itinerant shepherd tribe, and is sometimes called vlachiko. I have modified this recipe by using boneless lamb instead of leg of lamb and replacing some of the butter with olive oil when browning the meat and vegetables.
Provided by Diane Kochilas
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F/180°C.
- Heat the olive oil and butter in a large, wide pan over medium-high heat and brown the lamb pieces, turning to color evenly. Add the scallions and stir until soft. Stir in the garlic and cook for a few minutes to soften. Add the rice and pour in the wine and water. As soon as the rice has absorbed most of the liquid, season the contents of the pot with salt and pepper and remove from heat.
- Whisk the eggs until creamy. In a separate bowl, whisk together the yogurt and flour. Whisk the yogurt mixture into the eggs and stir in the chopped mint. Season lightly with a little salt.
- Place the lamb mixture in a clay or ovenproof glass or ceramic baking dish about 3 inches/7.5 cm deep. Spread the yogurt mixture evenly over the meat. Bake uncovered for 45 minutes until the yogurt is set and lightly browned on top and then cover and cook for another 45 minutes until the lamb tender. Ten minutes before removing from oven, sprinkle, if desired, with grated kefalotyri cheese.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GREEK LAMB & MACARONI BAKE
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
- Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
- Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
- Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
GREEK LAMB & YOGHURT PASTA BAKE
Adapted from a recipe I found in a recent issue of the Australian magazine 'New Idea'. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven't yet had the chance to make this recipe, but I didn't want to risk misplacing it (little chance of that: I've adapted it to my liking already!), so I'm posting it here for safe-keeping. I'm absolutely intrigued - and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I'm always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what's been drained off, though I'm always keen to make some space for a bit of wine!
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 1 10-cup Dish, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in boiling salted water until just tender, and drain.
- Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan.
- Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time.
- Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine.
- Add the pasta to the pan and mix well.
- Add salt and freshly ground black pepper, to taste.
- Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes.
- Pour the topping over the mixture and sprinkle with parmesan.
- Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes.
- Serve with rocket or baby spinach leaves.
- To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months.
- To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.
Nutrition Facts : Calories 746.2, Fat 40.8, SaturatedFat 15.8, Cholesterol 202.1, Sodium 362.8, Carbohydrate 59.1, Fiber 6.2, Sugar 8.8, Protein 36.4
GREEK PASTA BAKE
Make and share this Greek Pasta Bake recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions and drain.
- In a bowl, combine pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
- Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
- Sprinkle with cheeses.
- Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 413, Fat 12.5, SaturatedFat 4.8, Cholesterol 76.2, Sodium 933.3, Carbohydrate 43.6, Fiber 7.5, Sugar 6.8, Protein 35.2
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