Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Greek style lamb soup

Ingredients

Meaty lamb bones (from leftover roast leg of lamb)
1 quart water
1/2 tsp salt
2 teaspoons lemon juice
1 onion, chopped
2 tbsp raw rice

1 carrot, sliced
1 rib celery, sliced
5 or 6 green onions, sliced
1 or 2 sprigs fresh parsley, chopped
2 tbsp chopped fresh dill (or 2 teaspoons dried)
1/2 cup skim milk

1 tsp cornstarch
4 hard-cooked eggs, shredded

How to prepare

In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer’s directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstarch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each).

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Honey orange lamb

Ingredients

1/4 cup soy sauce
3/4 cup pinot noir or burgundy
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
1 tsp dry mustard
1 cup tomato puree
3 cloves garlic
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour the marinade over the lamb cover and marinate in the refrigerator for 12 hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook 20 minutes on each side
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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Kreatopita therini – summery meat pie

Ingredients

4 scallions; chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm zucchini; scrubbed, cubed
1 sm eggplant; cubed
1 cup canned tomatoes; drained
1/4 cup chopped fresh parsley
salt & freshly ground pepper

1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra ingredient:)
bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter; melted

How to prepare

Saut

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Greek lamb baked in paper

Ingredients

2 oz feta or kasseri (or more)
1 leg of lamb *
1 tsp thyme
1 tsp oregano
2 lemons, juice only
pepper to taste
1 tsp mint flakes

1 tbsp salt
2 garlic cloves

How to prepare

Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use grease proof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 f oven. Bake 2 hours if using shanks. *note: lamb shanks may be substituted for leg of lamb.

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Mama balducci’s brodetto

Ingredients

4 lb baby lamb leg, boned, meat trimmed, and cut into chunks
1 lg onion, chopped
6 plum tomatoes, chopped
3 tbsp chopped fresh italian parsley
2 lg fresh basil leaves, chopped
1/2 tsp salt
1 lg pinch ground black pepper
1/2 cup dry white wine
2 lb fresh peas, shelled
8 lg eggs, beaten
2/3 cup freshly grated parmesan

How to prepare

1. In a non reactive, large, heavy pot, combine the lamb, onion, tomatoes, 2 tbsp parsley, the basil, 1 tbsp salt, 2 teas pepper, the wine and 1 cup hot water. Simmer, uncovered, over medium low heat for 1 hour. 2. Meanwhile, in a small saucepan, blanch the peas in 1/2 cup boiling water for 30 seconds. Remove from the heat, drain and set aside to cool. 3. In a bowl, beat together the eggs, cheese, the remaining 1 tab. Parsley, 1/2 tsp salt, and pinch of pepper. Stir in the peas; set aside. 4. Preheat oven to 350

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Grilled leg of lamb

Ingredients

5 lb leg of lamb boned & butterfly and remove as much fat as possible.
Marinade 8888
1/2 cup olive oil
6 tbsp red-wine vinegar
8 cloves garlic
4 tsp dried oregano
1 tbsp dried thyme
1 tbsp rosemary
1 tbsp freshly ground pepper
4 long bay leaves
1/2 tsp salt fresh rosemary, thyme and oregano for garnishing

How to prepare

Process marinade ingredients in a food processor or blender. Put butterflied leg of lamb in a large dish or pan and pour marinade over it. Rub the marinade into the meat, turning to coat. Place bay leaves on the lamb and cover and refrigerate for 2 days (48 hours).
To grill: remove and discard bay leaves. Save marinade for basting meat as it cooks. Place meat on grill about 5″ above hot coals. Cover with grill top or make a tent out of aluminum foil. Grill for 40-50 minutes, turning and basting meat every 10 minutes. Remove lamb to a cutting board and sprinkle with the salt and let stand 15 minutes. Thinly slice the lamb and arrange on a platter. Garnish with the rosemary, thyme and oregano.

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Arni lemonato – roast lemon lamb

Ingredients

1 leg of lamb, about 2 kg
2 lemons (juice only)
freshly ground black pepper
2 tbsp butter or margarine
3 garlic cloves
salt
1 tsp dried rigani or oregano

1 cup hot water

How to prepare

Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.

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