Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
For the oregano vinaigrette, whisk together oil, vinegar, garlic and herbs.
Toss vegetables with 1/2 the oregano vinaigrette then season. Grill or broil until just tender. Arrange on a serving platter and sprinkle with crumbled feta, capers and pine nuts. Drizzle with remaining oregano vinaigrette.
ag; add onion and chopped oregano. Cover and chill remaining anchovy
ins. Add crushed garlic and oregano. Cook for 30 seconds. Add
Combine the chopped basil, oregano, lemon peel and juice, and
00b0F. Place beets, garlic and oregano on a large piece of
In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Cook garlic and oregano, stirring, until garlic is lightly browned and oregano is crisp. Remove with a slotted spoon and drain on paper towels.
Add remaining oil to pan. Working in batches, cook veal until browned on both sides. Add lemon zest, lemon juice and parsley. Cook for 1 min.
Serve veal drizzled with pan juices and sprinkled with garlic and oregano mixture. Season to taste.
Combine the chicken, lemon juice, oil, oregano and garlic in a large bowl and season. Cover and refrigerate for 30 mins.
Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season.
Cook the chicken on a heated, oiled grill pan (or on the grill) until cooked through. Slice the chicken thickly.
Combine the lettuce, tomato, cucumber, onion, olives and feta in large bowl. Divide the salad among plates. Top with chicken and drizzle with dressing.
nd 1 teaspoon of the oregano in a small bowl. Place
the olives, onion, parsley and oregano over chicken pieces in the
he vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together
Layer the green olives, orange and oregano in a hot, sterilized 1-quart jar.
Gently heat the olive oil, orange juice and whole black peppercorns in small saucepan. Pour enough of the oil mixture into jar to cover the olives completely, leaving 1/3 inch space between the olives and the top of the jar. Seal while hot. Store in refrigerator. Oil will solidify upon refrigeration. Bring to room temperature before serving.
Preheat oven to 425\u00b0F.
Spread tomato sauce over flatbread. Top with zucchini, prawns, olives, oregano and feta. Season. Bake for 8-10 mins, or until bases are crisp and golden. Cut into quarters. Serve topped with arugula.
Preheat oven to 400\u00b0F. In a large bowl, combine chicken, yogurt, oil, garlic, oregano, zest and juice. Season to taste. Transfer chicken to a large baking dish, skin-side up. Bake 40-45 mins, until golden and cooked as desired, adding tomatoes and drizzling with extra oil after 30 mins. Cover and let rest 10 mins before serving.
o taste. Serve sprinkled with oregano.
prinkle with lemon zest and oregano. Melt 3 tbsp butter in
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a large bowl, toss mushrooms with oil and garlic. Arrange on tray and bake for 10 mins. Drain off any liquid.
Meanwhile, in a small bowl, mix together cream cheese and tomato. Season to taste. Spoon a little cheese mixture into each mushroom cap then sprinkle with oregano. Bake for 5-10 mins, until tender and bubbly. Serve hot.
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Combine flour with a pinch of salt. Add grated zucchini, feta, red peppers and oregano. Whisk together egg, buttermilk and oil then mix into dry ingredients until just combined. Distribute between paper liners and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in tray for 5 mins then transfer to a wire rack to cool completely.
plate and sprinkle with oregano. Cover with foil and let
Lightly toast the bread in the oven.
Rub one side of the toast with garlic clove.
Drizzle a little olive oil over each slice.
Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
Spread mixture over each slice of toast.
Sprinkle a little of the grated mozzarella cheese on each slice.
Bake (not broil) in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
Serve immediately.