Greek style Lamb with salad

[zetec]

Hi, I am looking to experiment in the kitchen this weekend and would like to do a Greek style Lamb with salad etc. I don't have access to a BBQ so will need to be in the oven.

I would like a nice marinated joint, what would be best shoulder or leg? To marinade I would use garlic, oregano, lemon juice...anything else?

For the salad, olives, feta, red onion, cucumber and a dressing of some sort, any tips?

Oh and of course, tzatziki, bought or made?

I am OK in the kitchen, no way an expert but can follow a recipe.

Many thanks.

[James19181]

I've cooked this before and it's really good - obviously not exactly what you're after as it's lamb meatballs, but the sauce and the salad recipes may be of help

http://jdeq.typepad.com/jerrys_thoughts_musings_a/...

[mrsshpub]

This is a favourite here:

Butterflied leg of lamb
Serves 6-8

1 leg of lamb (approx. 2.25kg) butterfly boned

Marinade:
fresh rosemary – enough to make approx 2 heaped tbsp when finely chopped
fresh thyme – enough to make approx 2 heaped tbsp when finely chopped
zest & juice of 1 lemon
6 garlic cloves
100ml olive oil
3 fresh bay leaves

Make the marinade by liquidising the marinade ingredients together to make a pale green emulsion.

Make deep slashes in the lamb (skin side & flesh side) & place in a shallow Pyrex-type dish. Pour over the marinade & rub in well on both sides. Leave skin side up & cover. Marinade in the fridge for several hours or overnight.

Pre-heat the oven to 200ºC.

Put the lamb on a rack in a roasting tin. Add about 1cm boiling water to the bottom of the tin (don’t wash off the marinade!). Cover & cook for approx 90 minutes (less, if you like it pink).

Remove the lid & either finish cooking in the oven or on the barbeque.

Strain the fat off the liquid at the bottom of the roasting tin, thicken with flour, season & use as gravy.

[21TonyK]

One of my favourite indulgences are the mini-lamb cutlets you get in France (and I guess elsewhere on the continent). I remember vaguely they were about 10 euro for a pack of at least 20. Just a mouthful of meat on a cleaned rib bone, must have been tiny lambs.

We just sprinkled with olive oil, lemon, garlic and fresh rosemary in the supermarket pack, left for a few hours and literally a minute on the bbq or a char-grill pan. With a pile of salad and some good bread is a perfect summer treat. Even better with a Greek salad!

Shame they are so expensive in the UK.

[vournikas]

The traditional Greek lamb dish is kleftiko.

Google is your friend.

[peter tdci]

Search for the posts of Tickle on the 'Photos of your dinner' thread. He has posted some delicious Greek and lamb themed dishes there - including one last weekend IIRC. He used a BBQ for that one, but translating it to the oven shouldn't be too difficult.

[zetec]

Thanks for the replies, I have looked and seen Tickle's posts, I think that is the meal that has inspired me

Been to Sainsbury's today and got some butterflied leg of lamb, I will marinade them overnight in olive oil, garlic, salt, pepper, lemon zest, oregano and rosemary.

For the salad I have some nice tomatoes, cucumber, red onion, olives and feta. I will dress it with an olive oil and lemon juice mix and sprinkle with oregano.

Completely forgot Tzatziki.

[evilmunkey]

my other half is greek and loves my souvlaki. i recommend marinading in a mix of lemon juice, olive oil, garlic, and some chopped onion, oregano and thyme. put in a sealed container in the fridge for at least 24 hours. i leave mine for 48 hours and it tastes amazing .

[Tickle]

zetec said:

Thanks for the replies, I have looked and seen Tickle's posts, I think that is the meal that has inspired me

Been to Sainsbury's today and got some butterflied leg of lamb, I will marinade them overnight in olive oil, garlic, salt, pepper, lemon zest, oregano and rosemary.

For the salad I have some nice tomatoes, cucumber, red onion, olives and feta. I will dress it with an olive oil and lemon juice mix and sprinkle with oregano.

Completely forgot Tzatziki.

Hello, only just seen this.

Ingredients seem spot on. If you are barbecuing keep the remainder of the marinade that stays behind in the bowl and add a dash of white wine (I used Metaxa last time) more oil and salt. Use this to keep the Lamb moist and salty whist it cooks by gently dabbing with a brush (not to hard or you will loose some of the original richer marinade).

If its not barbecue weather kleficto or bandits lamb is good (Arni Exohiko). I did it at Easter, although I smoked the Lamb first.

Tickle said:

I wasn't sure if this should be here, 'Show us your Easter noms' or the BBQ thread.

Anyway, here is our dinner...

Rosemary and garlic syrup smoked lamb with feta, slow roasted in a kleftico.















Happy Easter!

Hope it turns out well

... hungry now thinking about lamb, may have to go the butchers in the morning