Best Greek Style Lamb With Rice Recipes

GREEK BUTTERFLIED LAMB LEG

Greek Butterflied Lamb Leg image

Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!

Provided by Nagi

Number Of Ingredients 15

Ingredients

1.5 - 1.8kg / 3 - 3.6 lb butterflied (ie. boneless) lamb leg ((Note 1))
1 tbsp dried oregano
3 large garlic cloves (, minced using garlic press)
2 tsp salt
1 tsp black pepper
1/3 cup fresh lemon juice
1 tbsp zest ((= zest of 1 lemon))
1/2 cup olive oil
1 tbsp oil ((for brushing BBQ or for stove sear))
Lemon (, for garnish)
Oregano leaves (, optional garnish as pictured)
Flatbreads or store bought pita breads
Greek Salad
Tzatziki
More ideas listed in post

Steps:

Mix marinade ingredients in a large ziplock bag.
Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
Seal bag and marinate for 24 hours (3 hours minimum).
Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

Nutrition Facts : ServingSize 187 g, Calories 430 kcal, Protein 37 g, Fat 23 g, SaturatedFat 9.5 g, Cholesterol 168.3 mg, Sodium 411 mg, UnsaturatedFat 11.5 g

GREEK LEMON RICE RECIPE

Greek Lemon Rice Recipe image

Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Provided by The Mediterranean Dish

Categories Side Dish

Time 45m

Number Of Ingredients 10

Ingredients

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

Steps:

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg

GREEK LAMB STEW

Greek Lamb Stew image

This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family. I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!

Provided by nickysmama

Categories Soups, Stews and Chili Recipes Stews

Time 2h35m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½ lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1 bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

Steps:

Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 24.4 g, Cholesterol 60.6 mg, Fat 20.3 g, Fiber 8.1 g, Protein 20 g, SaturatedFat 6.4 g, Sodium 606.5 mg, Sugar 10 g

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