GREEK LAMB SHOULDER
Get a taste of the Mediterranean with this Greek Lamb Shoulder recipe. This Greek Lamb Shoulder is seasoned with rosemary, vinegar, garlic and lemon zest.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix dressing, rosemary, vinegar, lemon zest and pepper until blended.
- Score flesh on both sides of lamb shoulder. Insert garlic pieces into scored lines in meat. Place lamb, fat side up, on rack in roasting pan. Brush lamb with dressing mixture; top with oregano. Pour chicken broth around lamb.
- Bake 30 min. Reduce temperature to 325°F; cover. Bake 2 hours. Increase oven temperature to 350°F. Bake, uncovered, 30 min. or until lamb is done (160°F), basting occasionally with pan juices.
Nutrition Facts : Calories 330, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 22 g
MARINATED LAMB SHOULDER CHOPS
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
GREEK-STYLE BRAISED LAMB SHANKS
Categories Garlic Vegetable Braise Low Carb Dinner Lamb Shank Red Wine Winter Cinnamon Nutmeg Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
- Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.
GREEK LAMB WITH ORZO
A simple lamb stew. Use an inexpensive cut, like neck, or shoulder-on-the-bone. Adapted from a recipe at FrugalFeeding. http://bit.ly/U4ehYr
Provided by DrGaellon
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a stew pot over medium heat, heat 1/2 tbsp olive oil until it shimmers. Add onion, cinnamon stick, bay leaves, and oregano, and saute 5-10 minutes, until onion is soft and translucent. Add garlic and saute 30 sec until fragrant. Transfer to a bowl.
- Add remaining oil to pot and heat until shimmering. Add lamb and brown on all sides. Return onion mixture to pot. Squish the tomatoes between your fingers to crush them thoroughly. Add tomatoes and red wine to pot, and add just enough water or stock to cover the lamb.
- Bring to a boil then reduce heat to a simmer. Cover and cook 2-3 hours. If the meat has bones, remove them and discard. Add orzo and simmer 10-15 minutes more, until orzo is tender. Season with salt and pepper and serve.
Nutrition Facts : Calories 577.9, Fat 14.5, SaturatedFat 4.2, Cholesterol 122.4, Sodium 92.9, Carbohydrate 51.7, Fiber 3.8, Sugar 5.9, Protein 47
GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
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
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