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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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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Crusty roast lamb w/ rosemary & garlic

Ingredients

1 leg of lamb (about 6 pounds)
4-5 cloves garlic
1 1/4 cup stock (chicken is ok)
2 sprigs of rosemary
1 cup fresh breadcrumbs
Pn mixed herbs
2 tbsp butter, soft
1 1/2 lb potatoes, peeled and sliced
1 lg onion, sliced

How to prepare

First wipe the leg of lamb down with paper towels and cut criss-cross slits all over What is going to be the top side of it (not too deep – 1/8″ is plenty) Then, with the point of a skewer, make half”-deep holes all over the leg of lamb (in Places that haven’t been scored) (if you have someone who doesn’t like rosemary, or Garlic, you can leave the bottom of the leg un-holed and the seasoning won’t get at It ) Pull the rosemary sprigs into tufts of three or four rosemary-blades each stick each Of these tufts into every other skewer-hole Chop up the garlic cloves into thin matchstick-shapes (yes, this is a lot of work, But it’s worth it) and stick one of them into every other skewer-hole once you’ve Done this, leave the leg of lamb for as long as you can, up to 24 hours When all this is taken care of, mix together the breadcrumbs, herbs, and butter, and A shake-and-grind of salt and pepper rub this mixture well onto the top of the meat, And press it in so that it sticks Fill the bottom of the roasting pan with the vegetables, mixing them and seasoning To your taste put the leg of lamb down on top of them, and pour the stock into the Pan, but not over the lamb Heat the oven to 400 and put the lamb in after 20 minutes, reduce the heat to 350 Give the leg another hour for rare, an hour and a half for well-done then remove the Leg to a serving dish, spoon off the fat from the stock, make gravy the way you like Serve with sour mint sauce (not jelly) on the side

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Wolfgang Puck’s Meat Loaf

Ingredients

1 lb (about 4 lg), preferrably Japanese, eggplants
5 to 6 tbsp olive oil
1 tbsp salt
1/2 tsp freshly ground white pepper
2 shallots
1/2 lb mushrooms, minced
2 lbs medium ground lamb, veal, or pork, or meat combination
2 eggs, lightly beaten
2 tbsp minced garlic
2 tsp ground cumin
1 tsp chopped fresh thyme
Mushroom Sauce
2 tbsp olive oil
1/2 lb mushrooms, thinly sliced
1/2 cup port
1 cup Brown Veal Stock
6 tbsp (3 ounces) unsalted butter
Salt
Freshly ground pepper

We don’t serve this in any of my restaurants, but I prepare it at home for my friends during the cooler months of the year. The recipe may look complicated, but even a novice in the kitchen will have excellent results and win rave reviews.
– Wolfgang Puck

1. Preheat the oven to 450

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