RECIPES WITH LAMB

                                    ROAST LAMB WITH SPINACH STUFFING

 

3 kg (6 lb) leg of lamb, boned and butterflied

 

500 g (1 lb) chopped spinach

½ cup onion, chopped

3 garlic cloves, peeled and minced

2 eggs, whipped

6 cups plain croutons

½ cup of water

½ cup of parsley, snipped

½ cup of grated San Mihalis or Parmesan

¼ cup of olive oil

3 tbsp of basil, trimmed and chopped

1 tbsp of dried rosemary

½ tsp crushed marjoram

Salt and freshly ground black pepper to taste

Rosemary sprigs for garnishing

 

Cook the onion and garlic in olive oil until tender.  In a bowl mix the spinach, beaten eggs, parsley, basil and marjoram and add the onion and garlic mixture.  Then add the grated San Mihalis or Parmesan and the croutons, drizzle with water, mix well and set aside

 

Pound the lamb to an even thickness and sprinkle with the dried rosemary.  Spread the stuffing evenly over the lamb, and roll it up, and tie securely with kitchen string.

 

Preheat the oven 180 C (350 F). .Place the lamb, seam side down, on a rack on a shallow roasting tin and roast for 2 hours.   Once cooked allow to stand for 20 minutes before carving.  Serve with roast potatoes and garnish with rosemary sprigs.        

 

 

                            ROAST LEG OF LAMB WRAPPED IN ROSEMARY

2 kg (4 lb) leg of lamb, hip bone removed

4 garlic cloves, peeled and cut into slivers

6 anchovy fillets, quartered

Freshly ground black pepper

2 tbsp olive oil

10 -12 twigs of rosemary 

100 g (3 ½ oz) Kalamata olive paste

½ lemon, juice only

 

Pat the lamb dry and trim off and discard extra fat.  Using a small sharp knife, make small incisions all over the meat and stuff a garlic sliver and a piece of anchovy into each incision.  Sauté the lamb, in half the olive oil, and brown on all sides. Remove from the heat and allow it to cool snd preheat the oven to 200 C (400 F). 

 

Stretch a good length of kitchen string along the working surface and overlap the rosemary twigs along the length of the string. Smear the lamb with the Kalamata olive paste and plae it on the rosemary on one side and roll it up so that it is completely encased in the rosemary. 

 

Return the lamb to the roasting tin drizzle with the remaining olive oil and the lemon juice and place in the oven.  Roast for 1 hour plus 15 minutes more.  Remove the lamb from the oven and allow to rest for 20 minutes before serving. 

 

                                             MARINATED LAMB STEAK

6 lamb steaks

Marinade:

½ cup olive oil

1/3 cup soy sauce

¼ cup red wine vinegar

2 tsp lemon juice

1 ½ tbsp Worcestershire sauce

1 tbsp Dijon mustard

2 cloves garlic, peeled and minced

(Mix everything well together)

 

Place the meat in a glass dish and pour the marinade over.  Cover and refrigerate for 6 hours.

 

Preheat the grill to medium-high heat and oil the grill grate. Grill 5 minutes per side or to desired doneness.

 

 

                                  LAMB ROASTED IN BAKING PARCHMENT

2 kg (4 lb) leg of lamb, trimmed of extra fat

The juice of 1 lemon

Salt and pepper to taste

2 cloves garlic, peeled and sliced

6 sprigs of fresh rosemary

150 g (5 oz) kefalotyri or ricotta cut into small sticks

60 g (2 oz) butter

 

Place the leg of lamb on a large double piece of baking parchment.  Rub it with lemon juice and salt and freshly ground black pepper.  Make small incisions all over the meat and insert garlic slices and cheese sticks.  Dot this butter, place to rosemary sprigs over and old the parchment to form a compact parcel,

 

Roast the lamb in an oven preheated tom 180 C (350 F for 1 ½ hours, discard the parchment and roast for 15 minutes more until the lamb is golden brown.  Serve with roast potatoes and a green salad.