Best Greek Lamb Baguette Recipes

GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
• Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
• Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
• Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
• Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
• Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
• Gather the ingredients.
• Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

GREEK SLOW ROASTED LEG OF LAMB

Steps:

• Preheat oven to 240°C/465°F (220°C fan). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

GREEK LAMB WITH YOGURT MINT SAUCE

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.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES

Steps:

• Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
• Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
• 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
• Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
• While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
• After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
• Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
• At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
• To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

GREEK LAMB BAGUETTE

Steps:

• Sprinkle the inside of the baguette with a little olive oil, vinegar, oregano and a little seasoning. Layer the lamb, salad veg and feta, then wrap tightly in cling film.