Easy cooking lamb recipes – how to make Greek roast lamb in 12 steps at home.
SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com! ENJOY cooking Greek roast lamb! 👌
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1) 1) 2.5 kg/90 oz of lamb (leg of lamb, lamb shoulder, lamb loin, lamb ribs)
2) some coarse salt to taste
3) 1 head of garlic or to taste
4) 100 g/3.5 oz of red onion
5) 1 lemon
6) 250 g/9 oz of cherry tomatoes
7) 1/2 tsp of cumin seeds or to taste
8) 1/2 tsp of peppercorns or to taste
9) 2 sprigs of rosemary or 1 tsp of dried rosemary
10) 100 ml/3.5 fl oz of olive oil
Step 1: do place the lamb chunks in the tray
Step 2: season and rub the meat with salt
Step 3: chop the garlic and put it over the meat
Step 4: chop the onion coarsely and put it in the pan
Step 5: cut thin slices of lemon and put them in the pan
Step 6: do place the tomatoes in the pan
Step 7: sprinkle cumin seeds and peppercorns
Step 8: put rosemary and pour oil over the lamb chunks
Step 9: pour about 300 ml/10 fl oz of water into the tray
Step 10: do place foil on the tray and put it in the oven at 180C/360F for about 1 hour
Step 11: do remove the foil and roast the lamb at 250C/480F for about 20-30 min or until golden
Step 12: turn off the oven and wait 30 minutes before serving
Lamb is one of my favorite foods and especially in springtime when you find spring lamb that has very lean meat and a barely perceptible taste of sheep because it has not yet bothered too much with grass and has not accumulated much fat.
Lamb is one of the most popular ingredients in the whole Mediterranean area but also in other countries where many sheep are raised, such as Australia. Hungary is also a country where sheep are raised and, as a result, a lamb is a place of honor in Hungarian cuisine. The same is true for Greece, especially the mainland, where people cook and eat with pleasure lamb and especially roast lamb in the oven.
Preparing a Greek roast lamb has several characteristics. First of all, Greeks use almost any part of the lamb, not just the leg. They eat with pleasure both lamb shoulder and lamb ribs. Often, half a whole lamb is roasted, which is especially true for rural areas where people have large ovens that can hold large quantities of meat. The meat is fried both in the tray and on large skewers.
Another feature is the spices used. Rosemary and lemon are indispensable and meat is often marinated in wine, especially red. I also really like roast lamb marinated in red wine and, as such, I prepare it very often. The recipe is available at the bottom of the page for those who want to try it.
The Greek roast lamb recipe that I share on this page is also so delicious that you eat from it to the fullest! It has many flavors that enrich it and slow cooking in the oven will make the meat extremely tender and juicy. The high temperature at the end will make a reddish crust that completes the roast perfectly!
Cooking the recipe is very easy and therefore I have no secrets to share about it to get the best results. What I will emphasize, and it is valid for any roast lamb in the oven, is to use quality meat and remove the fat if necessary. This, if it is in large quantities, gives an unpleasant taste of tallow, which will make it less appreciated by guests!
Enjoy cooking Greek roast lamb in the oven!
Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America, this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.
Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada.List of lamb dishes
As a rich source of vitamins, minerals, and high-quality proteins, lamb can be an excellent component of a healthy diet.
Meat is one of the best dietary sources of high-quality protein.
In the context of a healthy lifestyle and adequate exercise, regular consumption of lamb — or other high-protein foods — may help preserve muscle mass.
Improved physical performance
Lamb not only helps preserve muscle mass but may also be important for muscle function.
It contains the amino acid beta-alanine, which your body uses to produce carnosine, a substance necessary for muscle function.
Therefore, regular consumption of lamb — or other foods rich in beta-alanine — may benefit athletes and those who want to optimize their physical performance.
Anemia is a common condition, characterized by low levels of red blood cells and decreased oxygen-carrying capacity of your blood. The main symptoms include fatigue and weakness.
Simply put, eating meat may be one of the best dietary strategies to prevent iron deficiency anemia.
Lamb may promote the growth and maintenance of muscle mass and improve muscle function, stamina, and exercise performance. As a rich source of highly available iron, lamb may help prevent anemia.
Lamb and heart disease
It’s debated whether eating lamb increases your risk of heart disease. Eating mildly cooked, lean lamb in moderation is probably safe and healthy.Lamb 101: Nutrition Facts and Health Effects
Enjoy cooking Greek roast lamb!