Slow Cooked Greek Lamb Recipes

SLOW-COOKED GREEK LAMB

Provided by Food Network

Categories main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Slow-Cooked Greek Lamb image

Steps:

Preheat an oven to 425 degrees F.
Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
Increase the oven's heat to 425 degrees F.
Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

Ingredients

1 (4 1/2 pound) leg of lamb on the bone, trimmed
Sea salt and freshly cracked black pepper
1 small handful fresh oregano leaves
2 lemons, 1 juiced and 1 quartered
3 tablespoons white wine
2 tablespoons olive oil
1/2 cup water
4 large roasting potatoes, preferably Desiree, peeled and cut into chunks
1 cup large green olives

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

GREEK LAMB SHANKS (SLOW COOKER)

Make and share this Greek Lamb Shanks (Slow Cooker) recipe from Food.com.

Provided by Wendys Kitchen

Categories Stew

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Greek Lamb Shanks (Slow Cooker) image

Steps:

Place lamb and flour in large plastic bag and shake to coat.
Heat oil in pan and add lamb in batches and cook until browned.
Heat remaining oil and cook onions and garlic stirring until onions are soft.
Combine wine, stock, rind artichokes and olives in a large jug.
Place lamb in slow cooker pot and pour liquid mixture over lamb.
Cover pot with lid.
Cook on high setting for 4 hours or low setting for 8 hours.
Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.

Ingredients

8 lamb shanks, frenched
1/4 cup flour
2 tablespoons oil
2 onions, thickly sliced
4 garlic cloves, thinly sliced
1/2 cup white wine
2 1/2 cups chicken stock
2 tablespoons grated lemon rind
400 g marinated artichoke hearts
3/4 cup pitted kalamata olive
1 tablespoon fresh oregano, chopped
salt and pepper

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Slow Cooked Greek Lamb Recipes

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