Mediterranean Roast Lamb Recipes

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers. Cook garlic, bay leaf, fennel seeds, and zest, stirring, until fennel seeds are golden, about 1 minute. Add onion and cook, stirring occasionally, until pale golden, about 3 minutes.
• Reduce heat to medium, then add tomatoes with their juice, artichokes, and olives and cook, covered, until vegetables are tender, 5 to 8 minutes. Discard bay leaf and zest.
• Meanwhile, heat grill pan over medium-high heat until hot.
• Cut lamb across the grain into 4 (1-inch-thick) steaks. Brush both sides of steaks with remaining 2 tablespoons oil and season with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• Grill lamb, turning once, about 10 minutes total for medium-rare.
• Spoon tomato mixture onto plates and top with lamb.

Steps:

• Preheat oven to 375°. Place lamb in a shallow roasting pan. In small bowl, combine the lemon zest, oregano, garlic, oil, salt and pepper. Rub over lamb., Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

Steps:

• Preheat the oven to 350F, lightly oil a shallow roasting pan.
• In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
• Blend until almost pureed.
• Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
• Let it rest for 10 minutes before carving.

Steps:

• Remove all the fat from the lamb (or most of it).
• Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
• Cut the carrots into thick slices, the onions and lemons into quarters.
• Rub the lamb with olive oil, put salt and pepper all over.
• Put the lamb into a pan and place all the vegetables around it.
• Fill up with olive oil (1/2- 1 cup) and boiling water.
• Put into oven at 400°F and roast for an hour.
• After one hour, turn meat over and fill pan with the whole bottle of beer.
• Put back into oven for another hour.
• The vegetables give a very nice sauce.
• Experiment with the amount of lemon.
• A nice variation is adding potatoes (quarters) when turning the lamb, gives great side-dish.

Steps:

• Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
• Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
• Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
• Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

Steps:

• Cook the leg of lamb in a slow oven for 1 1/2 hours.
• Mix the remaining ingredients together.
• Pour this mix over the lamb, and cover with a lid or foil.
• Cook for a further 1 1/2 hours in a slow oven.
• Slice the meat thickly and serve with the sauce-it may need to be reduced a little before using.

Steps:

• Preheat oven to 400°F.
• Unroll roast; trim fat.
• Spread minced rosemary, 1/4 teaspoon salt, and garlic into folds of the roast.
• Reroll roast; secure at 3-inch intervals with heavy string.
• Sprinkle with 1/4 teaspoon salt and pepper.
• Drizzle with oil.
• Secure rosemary sprigs under strings on roast.
• Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast.
• Bake at 400° for 1 hour.
• Increase oven temperature to 425° (do not remove roast from oven).
• Bake an additional 20 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).
• Place roast on a platter; cover with foil.
• Let stand 10 minutes for roast to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.)
• Remove string and rosemary sprigs before slicing.
• Remove rack from pan.
• Combine 1/2 cup wine and cornstarch; set aside.
• Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits.
• Combine drippings mixture and 1 cup wine in a saucepan; bring to a boil.
• Cook 5 minutes.
• Add 1/4 teaspoon salt and cornstarch mixture; return to a boil.
• Cook 1 minute or until thick, stirring constantly.
• Serve with lamb.