BAKED LAMB AND ORZO (ARNI YOUVETSI)
Steps:
- Preheat the oven to 350 degrees F.
- Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
- Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
- Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
- Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.
ARNI PSITO: SPIT ROASTED TRADITIONAL GOAT OR LAMB
Steps:
- Preheat the oven to 500 degrees F.
- Make sure the lamb is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes.
- Lower the heat to 375 degrees F. Add water to the pan, if needed. Cook for about 3 1/2 hours. Remove from the pan and let rest. Skim the fat from the pan juices and pour into a bowl with the fresh oregano.
ROASTED LEG OF LAMB WITH SAFFRON AND OLIVE SALSA
Provided by Cat Cora
Categories main-dish
Time 2h40m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside.
- Make the lamb: Preheat the oven to 500 degrees F.
- Using a knife, make 8 deep slits into the meatiest parts of the lamb. Rub the lamb all over with the oil, oregano, lemon, and salt. Tuck the rosemary and garlic into the slits.
- Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes. Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound. Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium. (Add about a cup water to the roasting pan to keep drippings moist, if desired.) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness. (The internal temperature will rise as the meat rests.)
- Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes.
- Meanwhile, place the roasting pan over high heat. Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly. Skim fat from the juices.
- Thinly slice the lamb and transfer to a warmed platter. Pour the juices over the lamb and top with the salsa. Serve immediately with orzo or white rice.
ROASTED LEG OF LAMB
This recipe is so good yet it doesn't require too much time, effort or ingredients. It's easy & fool-proof, even for you first-timers!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing. Serve immediately with mini hasselback potatoes.
LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE
Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make tsatsiki sauce:
- Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
- Make lamb sandwiches:
- Preheat broiler.
- Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
- Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
- While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
- Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
OPEN-FACE LAMB SANDWICHES
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.
- Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.
- Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.
ARNI PSITO - ROAST LEG OF LAMB
We love the simplicity of this recipe. The seasonings highlight the flavor of the lamb and the roasting method is no-fuss, tried and true. Feel free to use a combination of seasonings that pleases your family. This is based on a recipe from a book entitled The Grecian Plate compiled by The Hellenic Ladies Society of St. Barbara Greek Orthodox Church, Durham, North Carolina (1984).
Provided by Acerast
Categories Lamb/Sheep
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Place lamb fat-side up in shallow roasting pan.
- Rub lamb with olive oil and lemon juice; season with rosemary, thyme, oregano, salt, pepper and garlic.
- Place in oven, reduce heat to 350F and rost lamb for 2 1/2 to 3 hours, or until internal temperature reaches 175-180°F.
- To add the optional potates, about 40 minutes before lamb is done, peel and quarter 6 large potatoes and place them around the lamb. Sprinkle with additional lemon juice, salt, pepper and oregano to taste.
- After 20 minutes of baking, turn potatoes over to brown other side.
- Continue roasting until potatoes pierce easily with a fork.
- Let lamb stand 20 minutes before carving.
Nutrition Facts : Calories 749.3, Fat 52.7, SaturatedFat 20.7, Cholesterol 227.9, Sodium 194.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 63.4
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