at off the leg of lamb.
Rub with olive oil
n the dish with the lamb, onions, cumin, oregano, cinnamon, half
Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.
Mix the rosemary, oregano, lemon peel, sea salt and olive oil in a small bowl. Pour over the lamb. Cover and refrigerate for at least 4 hours or preferably overnight.
Preheat the oven to 400\u00b0F. Heat a large skillet on high heat. Cook the lamb for 3-5 mins on each side, or until seared. Transfer to a roasting pan and roast for 15-20 mins, or until cooked to desired doneness. Let stand for 10 mins, then slice.
Combine yogurt, tahini, lemon juice and salt in a small bowl. Serve lamb with arugula, pita bread and yogurt sauce.
Rinse the lamb in cold water, pat dry
il.
Add the ground lamb and cook for another couple
br>Whisk well.
Place lamb in a shallow baking dish
In a bowl, combine the first 3 ingredients.
Add lamb and toss until coated.
Cover and refrigerate at least 1 hour or overnight. Preheat barbecue or broiler for 10 minutes.
Onto two 12-inch skewers, alternately thread half of the lamb, onion/shallots and cherry tomatoes.
Brush the shallots and tomatoes with the yogurt mixture.
Cook the kabobs for 8 minutes, turning occasionally until lamb is browned.
Good with brown rice, couscous, noodles and a salad.
Serves 2.
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
b>recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko
sharp knife butterfly the lamb legs so they open out
GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING
he pan.
Add the lamb to the same pan in
ver both sides of the lamb.
Leave to marinate for
make small incisions in the lamb. Stuff with sliced garlic.
ood processor and add the lamb, garlic, marjoram, rosemary, salt, and
ita bread. Add the cooked lamb, if using.
Top with
80\u00b0F
Rub the lamb with a little olive oil
* If you don't have Greek spices combine 1 tablespoon plus
f pepper.
Add the lamb and stir until evenly coated