Best Greek Lamb Casserole With Feta Recipes

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GREEK LAMB STEW



Greek Lamb Stew image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 3h15m

Yield about 10 servings

Number Of Ingredients 17

4 tablespoons olive oil, plus more if needed
5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches
5 medium onions, sliced finely
Salt
4 garlic cloves, minced
2 celery stalks, minced
Leaves from 4 thyme sprigs
1 teaspoon dried oregano
3 bay leaves
2 carrots, peeled, halved lengthways, and then halved across
3 (14.5 ounces) cans diced tomatoes
1 1/4 cups lamb, beef stock or water
1 bottle dry white wine
Freshly ground black pepper
1 pound ditalini or other small tubular pasta
2/3 pound feta cheese
2 to 3 tablespoons finely chopped parsley, oregano or basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.
  • Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.
  • Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.
  • In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

GREEK LAMB STEW WITH FETA



Greek Lamb Stew With Feta image

Make and share this Greek Lamb Stew With Feta recipe from Food.com.

Provided by Cadillacgirl

Categories     Stew

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs boneless lamb shoulder
1 tablespoon extra virgin olive oil
3 onions, sliced
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon lemon rind, grated
1/4 teaspoon salt
1 pinch allspice
1 pinch cinnamon
2 tablespoons flour
1 1/2 cups beef stock
1/4 cup tomato paste
1 (398 ml) can artichoke hearts, drained and quartered
1/2 cup feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Trim fat from lamb and cut into 1 inch cubes.
  • In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
  • Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
  • Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
  • Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
  • Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

Nutrition Facts : Calories 545.7, Fat 40.5, SaturatedFat 17.5, Cholesterol 130.8, Sodium 610, Carbohydrate 12.7, Fiber 3.2, Sugar 3.6, Protein 32.4

GREEK LAMB CASSEROLE



Greek Lamb Casserole image

This was printed in our local paper several months ago. It is also one of those I clipped to make and then misplaced. It sounds so wonderful. I know if I post it, I want loose it.

Provided by PaulaG

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplants, peeled and cut into 1/2 inch chunks
3/4 cup water
10 ounces lamb shoulder, well-trimmed, diced
28 ounces canned crushed tomatoes
3/4 cup of fresh mint, chopped
3/4 cup fresh dill, chopped
3/4 teaspoon salt
12 ounces orzo pasta
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites

Steps:

  • Heat the oil in a nonstick skillet over medium heat.
  • Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
  • Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
  • Add the cubed lamb and cook until longer pink, about 3 minutes.
  • Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
  • Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
  • While the lamb mixture is cooking, cook orzo according to package directions, drain.
  • Preheat oven to 350 degrees.
  • In a small bowl, combine the yogurt, flour and egg whites.
  • Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
  • Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
  • Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.

Nutrition Facts : Calories 458.4, Fat 13.6, SaturatedFat 5.2, Cholesterol 36.5, Sodium 659.1, Carbohydrate 63.3, Fiber 6.2, Sugar 10.5, Protein 21.2

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