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" LAMB WITH ORZO
A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!
Provided by Amanda Hesser and Merrill Stubbs
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
- Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
- Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
- Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.
GREEK LAMB CHOPS
Skillet lamb chops - perfect for Greek cuisine that can be ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Sprinkle both sides of lamb with oregano, salt and pepper. Press garlic into lamb.
- In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.
- Add broth to skillet; reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender. Remove lamb from skillet; keep warm.
- Heat liquid in skillet to boiling. Boil 1 to 2 minutes or until slightly reduced. Stir in lemon juice and butter. Cook and stir just until slightly thickened. Stir in olives and parsley. Spoon sauce over lamb. Top with cheese.
Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 1 g
GREEK-STYLE LAMB WITH LEMON & THYME
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
- Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium
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- Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
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