Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.
or the patties, combine ground lamb, breadcrumbs, egg, lemon zest, oregano
sharp knife butterfly the lamb legs so they open out
he pan.
Add the lamb to the same pan in
at off the leg of lamb.
Rub with olive oil
* If you don't have Greek spices combine 1 tablespoon plus
nd of the leg of lamb and stuff with some garlic
Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.
Cut trimmed lamb into 1 and 1/2 \" inch cubes.
Mix the lamb and the rest of the ingredients in a glass baking dish.
Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
Preheat broiler or prepare barbecue.
Divide lamb among six to eight skewers and arrange on grill or broiler pan.
Paint with marinade.
Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.
Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3 1/2-quart or larger slow cooker.
Cover and cook on low 7-9 hours until lamb is tender when pierced.
Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
Cover and cook on high 15 minutes or until spinach wilts and mixture is hot. Stir in lemon zest; sprinkle with feta and serve.
Combine lamb, Greek Seasoning, and dill.
Roll
killet, medium coat lamb chops with the Greek seasoning and brown with
f water placed under the lamb will catch any drippings from
lits with the garlic.
(Recipe may be made in advance
I double or triple the recipe depending on how many clay
n a shallow dish. Add lamb; turn to coat. Cover and
glass bowl. Toss the lamb pieces in the marinade, and
Rinse the lamb in cold water, pat dry
nd heat until shimmering. Add lamb and brown on all sides
o deglaze pan.
Return lamb to pan with stock and