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Do we have any greek cooks here? ( lamb )

Discussion in 'Food Forum' started by noway, Feb 11, 2005.

  1. noway

    noway

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    When I visited athens before, I had this meal made of a broiled leg of lamb that was made into a stew it was serve with pilaf. What are some names of this type of meal? I'm looking for receipes on cooking leg of lamb greekstyle.
     
  2. Mild Bill

    Mild Bill Millennium Member

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    On the second Thursday of every month I have a job in Tarpon Springs, a Greek touristy
    fishing and sponge dock kinda place..

    On this day I eat pretty well...

    I either get the Seafood combo or the grilled lamb...
    Both are insanely tender and tasty...

    I've learned to reproduce the lamb at home...

    Cooking it in an oven will be good but not great...

    A boned and butterflied leg of Lamb is the full blown experience but shoulder blade lambchops
    are quicker and real good too...

    In a big bowl I add like a cup of extra virgin olive oil, juice of a lemon or two, chopped garlic,
    a good amount of oregano, salt, and a teaspoon+/- of "freshly ground" black pepper...

    Mix it all up, rub some onto the meat, and toss it on the grill...

    Grill over pretty high heat to sear, and get good color and crust on the meat...

    Turn the meat frequently and baste with the stuff in the bowl...

    Serve with lemon at the table...

    Opa!

    ;c
     

  3. hispeedlodrag

    hispeedlodrag needs vacation

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    Like Bill said...but, I use lemon zest and flour as well.
     
  4. lethal tupperwa

    lethal tupperwa

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    Stifatho

    Olive oil in hot pan cut up lamb(I use boneless leg of lamb from Costco)
    Brown lightly

    Lots of Thick sliced onions (so you have onion slices left after cooking)brown lightly

    3 cloves of garlic,cinnamon,whole cloves(a few they are strong)the zest of one orange(the taste that you wonder what is it),oregano and bay leaf(1-2)

    Turn down the heat add canned tomatoes cover simmer till done.

    Go easy on the cinnamon and cloves -to much and it tastes like dirt.
    Maybe 2 cinnamon sticks 6-8 cloves(use whole do not grind)you can add more but can't take them out)
     
  5. lethal tupperwa

    lethal tupperwa

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    roast450 to 500 first half hour then turn down to 350.

    If using bonless leg cut so meat is about same thickness and rub with

    olive oil salt pepper and

    stud and stuff with slivers of garlic and the herb Is Rosemary.

    Lamb is better if still pink (not raw) inside--done but not over cooked.
     
  6. noway

    noway

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    Stifatho

    I will look this up on my next trip out to a greek restraurant.
     
  7. Dandapani

    Dandapani

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    Mild Bill, I'm up in NPR. What is the name/location of this Greek restaurant? I'm always looking for something new and I love lamb!