Oregano Lamb Steaks With Lemon Olive Oil And Feta Cheese Mash Recipes

OREGANO LAMB STEAKS WITH LEMON, OLIVE OIL AND FETA CHEESE MASH

Steps:

• Rip the tender little leaves off the oregano sprigs and place into a bowl with the olive oil. Crumble in the feta cheese. Season, to taste, with freshly ground black pepper, then add the chopped spring onions and lemon juice and mix everything together gently, mashing some of the cheese.
• Heat a griddle pan until hot, season the lamb steaks with salt and freshly ground black pepper, and brush each steak with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink in the middle.
• Pop the pitta breads into a toaster or under the grill for a minute or two, until they are puffy and hot; carefully cut them into three pieces and place on the serving plate.
• Place the lamb steaks on top of the hot, cut pitta bread and while they are still sizzling, gently spoon over the feta and herb mash. Eat immediately, while all is hot, herbal and piquant! Serve with jacket potatos, fresh mixed salad leaves and a good glass of wine.

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Steps:

• Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
• Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
• Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA

Steps:

• Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
• SAUCE:.
• Heat the olive oil over medium heat.
• Sauté the onion with a pinch of salt until soft, about 8 minutes.
• Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
• Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
• Check the seasoning, and add honey if the sauce tastes acidic.
• Cover the sauce and set aside.
• LAMB:.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
• Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
• Add the sauce to the skillet and simmer briefly.
• To serve, spoon the sauce over the lamb, and top with the feta and parsley.

ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA

Steps:

• Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
• Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
• Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
• Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
• Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
• Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.