---
Classic Greek Roast Leg of Lamb
Introduction
The classic Greek roast leg of lamb is a centerpiece dish, often prepared during festive seasons like Easter and family celebrations. It emphasizes a slow roasting process that ensures the meat remains juicy and tender, infused with herbs and citrus.
Ingredients
- 1 whole leg of lamb (bone-in or boneless), about 4-6 pounds
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh oregano, chopped
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and freshly ground black pepper
- 1 onion, sliced
- 1 cup dry white wine or water
Preparation Steps
1. Marinate the Lamb: In a bowl, combine olive oil, lemon juice, garlic slices, rosemary, oregano, salt, and pepper. Rub the mixture generously all over the lamb, making small incisions to insert garlic slices for deeper flavor.
2. Rest the Meat: Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat Oven: Set your oven to 350°F (175°C).
4. Prepare the Roasting Pan: Place sliced onions and a rack in the pan to elevate the lamb.
5. Roast: Place the marinated lamb on the rack, pour white wine or water into the pan, and roast uncovered for about 1.5 to 2 hours, or until internal temperature reaches 135°F (medium-rare).
6. Rest and Serve: Let the lamb rest for 15 minutes before carving. Serve with roasted vegetables and potatoes.
Tips for Success
- Use fresh herbs for vibrant flavor.
- Marinate for at least 4 hours to deepen the herb infusion.
- Use a meat thermometer to ensure perfect doneness.
- Let the meat rest to retain juices.
---
Greek Lamb Souvlaki (Lamb Kebabs)
Introduction
Lamb souvlaki is a popular street food and family favorite in Greece. Small chunks of marinated lamb are threaded onto skewers and grilled, offering a smoky, flavorful bite every time.
Ingredients
- 1.5 pounds lamb shoulder or leg, cut into 1-inch cubes
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon thyme
- Salt and black pepper
- Wooden or metal skewers
Preparation Steps
1. Make the Marinade: Combine garlic, olive oil, lemon juice, oregano, thyme, salt, and pepper in a bowl.
2. Marinate the Lamb: Toss lamb cubes in the marinade, ensuring all pieces are coated. Cover and refrigerate for 2-4 hours.
3. Preheat Grill: Prepare your grill to medium-high heat.
4. Thread the Skewers: Alternate lamb pieces with vegetables like bell peppers, onions, or cherry tomatoes if desired.
5. Grill: Cook skewers for about 10-15 minutes, turning occasionally until lamb is browned and cooked through.
6. Serve: Serve hot with pita bread, tzatziki sauce, and fresh salads.
Tips for Perfect Souvlaki
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Use high-quality, fresh herbs and garlic for maximum flavor.
- Avoid overcooking; lamb should be tender and slightly pink inside.
---
Lamb Kleftiko (Slow-Braised Lamb)
Introduction
Kleftiko is a traditional Greek dish that involves slow-braising lamb with herbs, lemon, and vegetables, cooked in a sealed environment to trap the flavors.
Ingredients
- 3 pounds leg of lamb, cut into large chunks
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Juice and zest of 2 lemons
- 2 teaspoons dried oregano
- 1 teaspoon thyme
- 2 large potatoes, sliced
- 2 carrots, sliced
- 1 onion, quartered
- Salt and pepper
- Parchment paper or aluminum foil
Preparation Steps
1. Prepare the Lamb: Mix garlic, olive oil, lemon juice and zest, oregano, thyme, salt, and pepper. Rub onto lamb chunks.
2. Layer Vegetables: In a heavy-duty baking dish, layer potatoes, carrots, and onions.
3. Add Lamb: Place seasoned lamb on top of the vegetables.
4. Seal and Cook: Cover tightly with parchment paper or foil to create a sealed environment.
5. Bake: Roast at 325°F (160°C) for about 3 hours, until meat is tender.
6. Serve: Garnish with fresh herbs and serve alongside rice or crusty bread.
Tips for Kleftiko
- Use a heavy, oven-proof dish to retain moisture.
- Sealing the dish tightly is crucial to trap steam and flavors.
- Marinate the lamb overnight for deeper flavor.
---
Greek Lamb and Lemon Soup (Kokkinisto with Lemon)
Introduction
While often made with beef, lamb is also used in Greek soups. This lamb and lemon soup combines hearty flavors with citrus brightness, offering a comforting and tangy dish.
Ingredients
- 1 pound lamb, cut into small pieces
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- Juice of 2 lemons
- 2 tablespoons olive oil
- 1/4 cup rice or orzo
- Salt and pepper
- Fresh parsley for garnish
Preparation Steps
1. Sauté Aromatics: In a large pot, heat olive oil and sauté onion, garlic, and carrots until softened.
2. Cook Lamb: Add lamb pieces, season with salt and pepper, and brown on all sides.
3. Simmer: Pour in broth, bring to a boil, then reduce heat and simmer for 1 hour, adding rice or orzo during the last 15 minutes.
4. Add Lemon: Stir in lemon juice, adjust seasoning.
5. Serve: Garnish with chopped parsley and serve hot.
Tips for Best Flavor
- Use fresh lemon juice for brightness.
- Don't add lemon until the end to prevent bitterness.
- Use tender lamb cuts or pre-cooked lamb for quicker preparation.
---
Tips for Making Authentic Greek Leg of Lamb Recipes
- Use Quality Ingredients: Fresh herbs, good olive oil, and fresh garlic significantly enhance flavor.
- Marinate Well: Allow ample marination time, especially for grilled and roasted recipes, to infuse the meat with herbs and citrus.
- Control Cooking Time: Overcooking can make lamb tough; use a meat thermometer to achieve perfect doneness.
- Rest the Meat: Always let roasted lamb rest before carving to retain juices.
- Incorporate Traditional Herbs: Oregano, rosemary, thyme, and mint are staples in Greek lamb dishes.
- Serve with Accompaniments: Greek salads, tzatziki, roasted vegetables, and pita bread complement lamb recipes beautifully.
---
Conclusion
Greek leg of lamb recipes offer a wonderful array of flavors and cooking techniques, from the succulent roast to flavorful kebabs and slow-braised dishes. Each recipe reflects the Mediterranean spirit of fresh herbs, citrus, and quality ingredients, delivering dishes that are both hearty and vibrant. Whether you prefer grilling, roasting, or braising, these recipes provide a versatile foundation for creating authentic Greek lamb dishes that will impress family and friends alike. Embrace the tradition and experiment with these recipes to bring a taste of Greece into your home kitchen.
Frequently Asked Questions
What are some traditional Greek flavors used in leg of lamb recipes?
Traditional Greek flavors for leg of lamb include oregano, garlic, lemon juice, thyme, rosemary, and olive oil, often combined to create a flavorful marinade or rub.
How long should I roast a Greek-style leg of lamb for optimal tenderness?
Typically, a 4-5 pound leg of lamb should be roasted at 350°F (175°C) for about 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare. Always use a meat thermometer for best results.
What is a traditional Greek marinade for leg of lamb?
A traditional Greek marinade includes olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper. Marinate the lamb for at least 4 hours or overnight for enhanced flavor.
Can I cook Greek leg of lamb using a slow cooker?
Yes, you can cook Greek-style leg of lamb in a slow cooker. Use a marinade similar to traditional recipes, cook on low for 6-8 hours until the meat is tender and easily falls off the bone.
What are popular side dishes to serve with Greek leg of lamb?
Popular side dishes include roasted potatoes, Greek salad, tzatziki sauce, rice pilaf, and grilled vegetables, which complement the rich flavors of the lamb.
How can I adapt Greek leg of lamb recipes for a summer barbecue?
Marinate the lamb in Greek herbs and lemon, then grill over medium-high heat, turning occasionally until cooked to your desired doneness. Serve with fresh tzatziki and grilled vegetables.
Are there any tips for carving Greek leg of lamb perfectly?
Allow the lamb to rest for 15 minutes after cooking to retain juices, then carve against the grain using a sharp carving knife for clean, even slices.
