SLOW-COOKED GREEK LAMB
Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes
Provided by John Torode
Categories Main course
Time 6h15m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
- Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
- Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium
GREEK BONELESS LEG OF LAMB (SLOW COOKER)
Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.
Provided by The Mediterranean Dish
Categories Meat and Poultry/Entree
Time 6h20m
Number Of Ingredients 14
Steps:
- Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
- Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
- Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
- Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
- Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
- Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
- Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)
Nutrition Facts : Calories 179 calories, Sugar 4.4 g, Sodium 217.2 mg, Fat 12.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 2.1 g, Protein 5.1 g, Cholesterol 8.7 mg
RICK STEINS SLOW COOKED GREEK LAMB RECIPE
This recipe is inspired by something I saw on Rick Steins From Venice to Istanbul TV series recently. He cooked Kleftiko Lamb and that included Feta..
Provided by Jerry Pank
Time 3h15m
Yield 4
Number Of Ingredients 16
Steps:
- Pop everything in the slow cooker
- Seal the edge of the slow cooker with scrunched-up tin-foil while it cooks
- Cook on high for a maximum of 3 hours
- Half-way through, give everything a good stir and turn the meat over
- If it looks to be drying out, add a little more water, conversely, simmer over a high heat if there is too much liquid.
Nutrition Facts : ServingSize 1 Serving, Calories 195 calories
LAMB KLEFTIKO
Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices
Provided by Good Food team
Categories Main course
Time 5h30m
Number Of Ingredients 21
Steps:
- Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
- Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
- Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
- Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
- Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
- Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
- Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.
Nutrition Facts : Calories 729 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 2.3 milligram of sodium
SLOW-COOKED GREEK EASTER LAMB WITH LEMONS, OLIVES & BAY
This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece
Provided by Tonia Buxton
Categories Dinner, Lunch, Main course
Time 4h50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.
- Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.
- Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.
- After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 11/2-2 hrs.
- Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Check the potatoes are cooked (if you need to, turn the oven up to 220C/200C fan/gas 7 to finish cooking). Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, potatoes and Tahini & lemon sauce (see 'goes well with'), with the meat juices poured over at the last minute.
Nutrition Facts : Calories 740 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 59 grams protein, Sodium 1.8 milligram of sodium
GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
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