Athenas Greek Lamb Recipes

4-HOUR LAMB

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 9

4-Hour Lamb image

Steps:

Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

Ingredients

One 6- to 7-pound leg of lamb (see Cook's Note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
One 750-ml bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

GREEK ROAST LAMB

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories Dinner, Main course

Time 2h

Number Of Ingredients 8

Greek roast lamb image

Steps:

Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

Ingredients

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

ATHENA'S GREEK LAMB

Make and share this Athena's Greek Lamb recipe from Food.com.

Provided by Member 610488

Categories Lamb/Sheep

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Athena's Greek Lamb image

Steps:

Cut the lamb chops into large pieces. Mix together the oregano, garlic and a little salt and pepper and rub the lamb pieces with the mixture.
Heat half of the oil in a large dutch oven and fry the lamb pieces in batches until browned. Remove to a large plate.
Add the eggplant to the pan along with the onions and remaining oil and cook very gently, stirring frequently, for about 10 minutes, until softened and lightly browned.
Return the meat to the pan with the wine, tomatoes, honey, olives and salt and pepper to taste. Cover with a lid and simmer for about 1 1/4 hours or until lamb is very tender.
Lightly toast the bread and spoon tzatziki on top. Serve along with lamb.

Nutrition Facts : Calories 1186.8, Fat 62.7, SaturatedFat 22.8, Cholesterol 126.1, Sodium 830.9, Carbohydrate 101.3, Fiber 10.7, Sugar 20.7, Protein 46.1

Ingredients

1 1/2 lbs lamb chops
1 1/2 tablespoons dried oregano
3 garlic cloves, minced
salt and black pepper, to taste
1/4 cup olive oil
1 medium eggplant, diced
2 red onions, sliced
1 cup white wine or 1 cup red wine
1 (14 ounce) can diced tomatoes
2 tablespoons honey
8 kalamata olives
8 thin slices French bread
7 ounces tzatziki

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Athenas Greek Lamb Recipes

4-HOUR LAMB

GREEK ROAST LAMB

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

ATHENA'S GREEK LAMB

Make and share this Athena's Greek Lamb recipe from Food.com.

More about "athenas greek lamb recipes"

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