Recipe#10896

Title: Greek 02

From: Ian & Carol Rice i.rice@virgin.net 
 Newsgroups: rec.food.recipes 
 Subject: Collection (3) Greek Lamb 
 Date: 9 Sep 1998 05:04:59 -0600 
 Message-ID: <35F55017.6B5ABCB5@virgin.net> 

Souvlakia 
 Number of Servings: 2
 12 oz  lamb - cubed
 1  onion (medium) - peeled
 2  fl oz olive oil
 4  clove garlic - peeled
 1  tsp ground cumin
 1  tsp cayenne pepper
 4  pitta breads
 4  Tbsp  yoghurt
 a little chopped raw onion and a sprinkling of
 cayenne pepper to serve
 Put the lamb into a deep bowl.  Whizz the onion to a mush in a food
 processor or blender with the oil, garlic, cumin, cayenne and a good
 grinding of black pepper.  Scoop the spicy slush over the lamb cubes. Toss
 them around a bit.  Set aside for as much time as you have.  An hour is
 ideal though 15 minutes is better than nothing. Heat the grill.  It should
 be very hot so that the outside of the lamb cubes crisp nicely before the
 inside is more than pink.  Shake any excess marinade from the cubes then
 grill till slightly charred but still juicy inside - you will have to test
 one to see but it will take about 4-6 minutes on a hot grill tossing them
 about from time to time to get all sides cooked. Sprinkle with salt, stuff
 them into a pitta bread, or not, and drizzle yoghurt over them.  Sprinkle
 the top with chopped raw onion and a ing of hot cayenne.
 Greek Lamb Kebabs 
 Number of Servings: 4
 1  onion - finely chopped
 2  clove garlic - crushed
 2  glass red wine
 1  lemon - juice and zest of
 1  Tbsp  fresh oregano sprigs
 freshly ground black pepper
 1  lb  lamb from the leg - trimmed of all fat
 8  button mushrooms
 8  thin lemon wedges
 2  onions - cut into wedges
 8  bay leaves
 salt and freshly ground black pepper
 olive oil
 2  clove garlic - finely chopped
 1  Tbsp  oregano - finely chopped
 First make the marinade.  place the chopped onion and crushed garlic in a
 bowl with the red wine, lemon juice and zest, oregano and freshly ground
 black pepper.  Cut the lamb into chunks, place them in a shallow dish and
 pour over the marinade.  Toss the meat to coat then cover and leave to
 marinate in the fridge for at least an hour. Thread the meat onto skewers
 with the whole button mushrooms, lemon and onion wedges and bay leaves.  
 Brush the kebabs with olive oil then cook over hot coals, turning
 occasionally for about 6 minutes or until cooked to your preference.  
 Season with salt and pepper and baste with the marinade during cooking.
 Serve drizzled with a little extra olive oil and finely chopped garlic and
 oregano.
 Arnaki Sto Fourno Me Patates 
 Number of Servings: 4
 4  lb  lamb (leg)
 2  cup garlic - roughly chopped
 2  lb  potatoes - peeled and quartered lengthways
 1  lemon - juice of
 3  Tbsp  olive oil
 1 1/2  tsp oregano (dried)
 1  bun thyme - chopped
 seasoning
 Preheat the oven to Gas Mark 7. Wipe the lamb and make four deep incisions
 in different parts of the meat.  Rub the garlic in seasoning and insert
 garlic into the incisions. Place the meat in the centre of a roasting tin
 and surround with the potatoes.  Pour over the lemon juice and olive oil
 and, in a corner of the dish, add 7 fl.oz. water.  Season well and
 sprinkle with half the herbs. Cook in the oven for 20 minutes then reduce
 the heat to Gas Mark 5 and cook for 1 hour.  Remove the tin twice to baste
 meat and turn potatoes.  Turn over the meat in order to brown the other
 side. Season, sprinkle with the remaining herbs and add hot water if
 necessary.  Increase heat to Gas Mark 7 and cook for 20 minutes.