BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
GREEK GRILLED LEG OF LAMB: GYROS
Provided by Food Network
Time 1h52m
Yield 16 servings
Number Of Ingredients 28
Steps:
- With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
- In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
- Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
- Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
- Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
GREEK GRILLED LEG OF LAMB
My sister-in-law taught me how to make lamb in this way. It must be marinated overnight for maximum flavor. This is our favorite Sunday lunch (we have it with oven-roasted potatoes and a big salad).
Provided by silky
Categories Lamb/Sheep
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound lamb until it is an even thickness.
- Place it in a shallow glass dish.
- Mix remaining ingredients until well-blended and pour over lamb.
- Turn meat in marinade, cover, and marinate in refrigerator overnight.
- Drain lamb and reserve marinade.
- Place meat on grill 6 inches above gray coals and grill for 40 to 45 minutes, brushing with marinade and turning every 10 minutes.
- Let lamb rest for 10 minutes.
- Cut meat into thin slices (lamb will be pink) and sprinkle with chopped fresh mint.
Nutrition Facts : Calories 353.1, Fat 36, SaturatedFat 5, Sodium 778.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 0.1
BARBECUED GREEK LAMB
A delicious outdoor cooking recipe for the BBQ, so invite some friends around! Serve with plenty of tzatziki, Greek bread, Recipe #72418 and Recipe #72411.
Provided by dale7793
Categories Lamb/Sheep
Time P1DT1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Finely grate the rind off all 3 lemons, then juice the lemons.
- Combine oil, lemon rind and juice, garlic, oregano, nutmeg and salt and pepper and whisk to combine.
- Using a sharp knife butterfly the lamb legs so they open out flat.
- Place lamb into ceramic dishes and pour the marinade evenly over each piece, rub the marinade all over the lamb.
- Cover and refrigerate overnight.
- When ready to cook, remove the meat from the marinade, keep the marinade.
- Preheat a greased BBQ to high heat.
- Add both the lamb legs and cook each side 3 minutes to seal.
- Reduce heat to low.
- Cover BBQ with the hood or a large roasting pan if your BBQ doesn't have a hood.
- Cook for 20 minutes each side for medium done.
- Baste with marinade every 10 minutes.
- Remove lamb from the heat and cover to rest for 15 minutes before slicing.
- Serve with plenty of tzatziki, Greek bread, Barbecued spring vegetables (Recipe #72418) and Feta Roast Potatoes (Recipe #72411).
Nutrition Facts : Calories 685.4, Fat 53.9, SaturatedFat 20.2, Cholesterol 172.5, Sodium 141.7, Carbohydrate 5.1, Fiber 2.3, Sugar 0.2, Protein 45.4
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