GREEK FOOD LAMB RECIPES

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GREEK-STYLE LEG OF LAMB RECIPE - FOOD & WINE



Greek-Style Leg of Lamb Recipe - Food & Wine image

Plus: F&W's Grilling Guide More Greek Recipes

Provided by Melissa Rubel Jacobson

Total Time 6 hours 15 minutes

Yield 4

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1/2 onion, coarsely chopped
1 garlic clove
2 dill sprigs
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon dried oregano
2 pounds boneless leg of lamb, in one piece
Salt and freshly ground pepper

Steps:

  • In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.

GREEK ROAST LEG OF LAMB WITH POTATOES RECIPE - FOOD.COM



Greek Roast Leg of Lamb with Potatoes Recipe - Food.com image

Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 13

6 lbs bone-in leg of lamb (about)
14 cloves garlic
2 tablespoons dried oregano
2 tablespoons rosemary
1/3 cup olive oil
1 cup red wine
2 lemons, zest of, of grated
3/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 pepper
8 large potatoes (1 per person) or 16 -24 small new potatoes, 2 to 3 per person
2 tablespoons olive oil

Steps:

  • Wash lamb well and pat dry.
  • Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
  • Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
  • Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
  • Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
  • Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
  • Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
  • Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
  • Place on a rack in a shallow roasting pan.
  • Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
  • Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
  • Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time – 2 hours and 15 minutes).
  • Greeks do not like to eat lamb anyway but well-done.
  • My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink<shudder> lamb being passed around).
  • Do it the way you prefer in terms of timing, but this is the way it would be served here.
  • Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!

Nutrition Facts : Calories 1118.9, FatContent 58.8, SaturatedFatContent 21.6, CholesterolContent 227.9, SodiumContent 530.9, CarbohydrateContent 69.2, FiberContent 8.7, SugarContent 3.7, ProteinContent 71.3

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