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    Recipes — Greek style roast

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    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

    • Prep time: 20 minutes
    • Cook time: 9 hours
    • Yield: Serves 6-8

    Ingredients

    • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

    • 3 whole dried bay leaves
    • 1 tablespoon garlic powder
    • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon black peppercorns
    • salt to taste
    • 2 tablespoons red wine vinegar
    2 tablespoons macadamia oil
    • drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes

    A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for a special Sunday dinner.

    Roast diners are always good, I sometimes enjoy using the leftovers even more so I often get larger cuts of meat than needed planning to get lots of leftovers! I kicked off using the lamb leftovers this morning by making some roast lamb gyros, with tomatoes, onion, tzatziki and feta for breakfast and I served them with some of the leftover roast potato wedges and a salad.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours
        •    Yield: Serves 4

    Ingredients

        •    4 lemons
        •    1 tsp paprika
        •    2 tsps pepper
        •    1 tbsp sea salt
        •    2 tsps oregano
        •    1/2 tsp oregano
        •    1/3 cup olive oil
        •    1 tbsp dijon mustard
        •    salt and pepper to taste
        •    2 tbsps thyme, chopped
        •    2 tbsps rosemary, chopped
        •    1 (4 pound) leg of lamb with bone in
        •    8 cloves garlic, half slivered and half chopped
        •    2 pounds potatoes, optionally peeled and cut into wedges

    Method

    1. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

    2. Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

    3. Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

    4. Cover in foil and roast in a preheated 450F/230C oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

    5. Reduce the heat to 350F/180C and roast until browned, remove from the oven cover in foil and let rest.

    6. Remove the drippings from the pan reserving them.

    7. Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

    8. Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F/230C until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.



    This great family recipe is thanks to Closet Cooking Recipes at https://www.closetcooking.com/greek-style-roast-leg-of-lamb-with/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly