Greek Style Pulled Lamb Fries Recipes

ROAST LEG OF LAMB, GREEK STYLE

Provided by Food Network

Categories main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 6

Roast Leg of Lamb, Greek Style image

Steps:

Preheat the oven to 450 degrees.
Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise.
Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour.
Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees.

Ingredients

One 8- to 10-pound leg of lamb, bone-in, trimmed
2 lemons, cut in half
Salt and pepper
4 cloves garlic, sliced lengthwise
Dash oregano
8 ounces water

SLOW-COOKED GREEK LAMB

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Provided by John Torode

Categories Main course

Time 6h15m

Number Of Ingredients 10

Slow-cooked Greek lamb image

Steps:

Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium

Ingredients

shoulder of lamb , about 2kg
1 garlic bulb , cloves separated but the skin left on
about 30g anchovies
2 tbsp olive oil
10 tomatoes , left whole
6 carrots , peeled but left whole
handful fresh sage
handful fresh rosemary
handful fresh thyme
tzatziki , chickpea salad and flatbreads, to serve

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Greek Style Pulled Lamb Fries Recipes

ROAST LEG OF LAMB, GREEK STYLE

SLOW-COOKED GREEK LAMB

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

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