GREEK LAMB WITH NOODLES
I'm sure this has a Greek name but I don't remember it. It is similar to Pastitsio however. My dad was Greek and Mom learned to make a lot of Greek food from his sisters. This was one of his favorites. You can add favorite things like mushrooms, onions, even herbs like basil or oregano. You can use different cheese if you...
Provided by Stephanie Morris
Categories Casseroles
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Put lamb in a casserole and sprinkle with salt, pepper, garlic, and dot with butter. Roast at 350F turning occasionally until browned, about 40 minutes.
- 2. Add tomato sauce and meat broth, continue baking uncovered another 40 minutes till meat is very tender.
- 3. On the stove top cook pasta till aldente, drain. Mix the cooked pasta with the meat in the casserole dish gently. Sprinkle with cheese squares, return to the till cheese melts. Serve while hot.
GREEK SPAGHETTI W/LAMB
Make and share this Greek Spaghetti W/Lamb recipe from Food.com.
Provided by mfahmie
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook Spaghetti as directed to desired firmness. Drain and set aside.
- While noodles are cooking, chop garlic clove, slice Green Pepper and Red Onion, and preheat olive oil enough to cover bottom of a frying pan. Drop half of the garlic into preheated oil, and add your lamb. If all 4 chops cannot be cooked at once, don't worry. Just cook as many as your pan can hold at one time. When chops have been thoroughly browned on both sides, set aside and let set 5 minutes.
- In another pan, cook veggies and remaining garlic lightly with olive oil until tender. Once cooked, remove from heat.
- When Chops have sat, cut into thin slices. Depending on what cut you have cooked, you may have some bones to negotiate. Make sure you have removed all bones and tough fat.
- Lightly grease a large casserole or lasagna pan; preheat oven to 400.
- Spread half the noodles evenly across pan. Then, layer 1/2 your veggies, lamb, tomatoes and olives, and roughly 1/3 of your feta.
- Cover with remaining noodles.
- Cover that with all remaining veggies, lamb and olives and tomatoes, while covering everything with the remaining feta. Lightly stripe with dressing.
- Bake until feta turns golden brown. Likely 11-15 minutes, but varies, so keep an eye on it.
- Once cooked, remove from oven and add more salad dressing, to taste.
- Serve and enjoy!
Nutrition Facts : Calories 420.3, Fat 27.3, SaturatedFat 11.2, Cholesterol 61.9, Sodium 507.6, Carbohydrate 25.4, Fiber 1.2, Sugar 3.5, Protein 18.3
GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
- Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
- For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
- Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
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
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
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