pounds boneless leg of lamb, cut into 1-1/2 inch cubes
1/3 cup lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried oregano
3 garlic cloves, minced
1 small onion, grated
2 red peppers, cut in 1-1/2 inch pieces
1 large white sweet onion, cut into eighths
Place the meat in a bowl. Mix together the lemon juice, oil, salt, pepper,
oregano, garlic, and grated onion, and pour over the meat. Cover and chill
several hours or preferably overnight, turning several times. Thread the meat on
skewers, alternating on each one about 4 to 5 lamb cubes, 2 pieces of pepper,
and 1 piece of onion. Barbecue over medium-hot coals, basting often with
marinade and turning to brown on all sides, allowing about 15 minutes for
medium-rare meat. Makes 8 servings.
From: Cooking by Lou Seibert Pappas; Galahad Books; 1995.
Lamb With Orzo Paste, Greek Style
3 lb boneless lamb shoulder
3 tblsp olive oil for pan browning
6 c canned / fresh chicken broth
1/2 c olive oil
2 c orzo paste *
1 1/2 c peeled/chopped yellow onion
2 large ripe tomatoes, chopped
2 tsp dried dillweed
1/4 c chopped parsley
1 juice of lemon
* Specialty markets will carry orzo paste.
1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive
oil. Salt and pepper to taste.
2>. Add enough stock to come halfway up the
side of the meat and simmer, covered, until very tender, about two hours.
3>. Remove the meat from the pot and set aside, covered, to keep warm.
Remove the fat from the stock in the pan and add more stock if necessary to
make up four cups. Remove the stock from the pan and set aside.
4>. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and
toss for a minute. Add the chopped onion and sautee until the onion is
clear. Stir in the tomatoes, dillweed and parsley.
5>. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is
absorbed and the pasta is tender, about 30 minutes.
NOTE: if the dish is too wet when the pasta is tender continue to cook for a few more minutes
with the lid off to reduce the sauce.
~ Jeff Smith "The Frugal Gourmet"
Arni Exohiko ("surprise" Lamb, Country Style )
2 tablespoon olive oil
8 loin lamb chops
18 sheets commercial phyllo
6 tablespoon butter; hot and melted
2 cup peas; cooked and drained
16 potato balls; parboiled
16 cherry tomatoes; peeled
1/2 lb kasseri cheese; in 8 pieces
1 salt & freshly ground pepper
3/4 cup chopped fresh parsley
1 pinch dried oregano
*Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
In a heavy skillet, heat the oil or butter and fry the lamb over high heat,
turning frequently. Lower the heat and simmer for 15 minutes, then remove
from the heat. Meanwhile, unroll the filo sheets and cover with a damp
towel. In a small pan over low heat, have the butter hot without letting
it brown. Remove two sheets of filo, brush with hot butter over the first,
then cover with the second sheet and brush it with butter. In the center
of the buttered filo place 1 lamb chop, 2 tablspoons peas, 2 potato balls,
2 cherry tomatoes, and a slice of kasseri. Sprinkle with salt and pepper,
a heaping tablespoon of parsley, and a pinch of oregano. Fold the filo
around the lamb and vegetables like a sealed parcel. Place, seam side
down, on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
aside while you repeat the procedure with the remaining ingredients to make
8 "parcels". Brush hot butter on the tops, then bake in a moderate oven
(350 F) for 45 to 50 minutes or until golden in color. Remove from the oven
and arrange on a warm platter or on individual dishes. Serve warm, with a
fresh-cooked or raw vegetable salad.
Note: The vegetables and herbs may be varied. Substitute green beans or
lima beans for peas, use thyme or basil instead of oregano. Arni Exohiko
is frequently prepared using buttered waxed paper, parchment paper or
aluminum foil rather than with filo.
From: "The Food of Greece" by Vilma Liacouras Chantiles.
Fresh Fava Beans With Lamb
4 round bone lamb shoulder chops, lean
1 oil for browning
5 green onions, sliced
4 lb shelled fresh fava beans (up to 5)
3 fresh tomatoes, peeled and coarsley; chopped
1 salt and pepper to taste
1 teaspoon sugar
1 lemon , juice of
1 cup boiling water
Remove all the fat from the lamb and brown in oil in a deep skillet with a
lid. When brown on all sides, add onions and fry until the onions are also
brown. Wash shelled beans well and place over meat. Add tomatoes, salt and
pepper, sugar, lemon juice and boiling water. Cover and cook over low heat
until well done.
Serve on top of white rice.
Note: you may also use about 2 lbs. of lamb shank, ground lamb or lamb
shoulder cut into 1-1/2-inch cubes.
5 lb leg of lamb (up to 6)
1/2 medium onion, chopped
10 cloves garlic
1 lemon, juice & zest of
3 tablespoon gin
2 teaspoon kosher salt
1/4 cup olive oil
----MARTINI MOP (OPTIONAL----
1 cup gin
1 cup beef stock
2/3 cup water
1 lemon , juice of
2 tablespoon olive oil
The nite before, prepare paste. In food processor, combine the oinion,
garlic lemon, gin and salt and process to combine. Continue processing,
pouring in the oil until a thin paste forms. Generously spread the paste on
the lamb. Place lamb in plastic bag and refrigerate overnite. Prepare
smoker bringing temp. to 200°-220°. Remove meat from icebox let sit at room
temp. for 30 min. Mix mop (if u plan to baste) and warm over low heat.
Transfer lamb to smoker. Cook 35-40 min./lb until internal temp. is 145° for
rare-med. rare. Baste meat w/mop every 45-50 min. in wood-burning pit, or
as appropriate for your style smoker. Remove lamb and let sit 10 min. Slice
and serve warm or chilled.
TIP: Leg of lamb is best when lightly smoked... in a water smoker. But
other types will yield pleasing results. If using a wood-burning pit, wrap
the lamb in foil after the first hour!
TIP: Use coarse kosher salt. The mild flavor won't over-power the dish.
The Icons below will guide you to the other Lamb Recipe Pages