Lamb Recipes
Lamb Gyros
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Gyros are a favorite Greek treat in the Northwest- no county fair or community festival would be complete without an authentic Gyro booth!
Tzatziki Sauce:
2 c plain Greek-style yogurt (look for
it in most grocery stores: true Greek-style yogurt works much better than
standard yogurt)
1/2 English cucumber, peeled & finely chopped
Salt
4 cloves garlic, chopped or crushed in a garlic press
1 tbsp olive oil
2 tsp red wine vinegar
5-6 mint leaves, minced
Mix together and let it rest in the refrigerator for at least an hour for the best flavor.
Lamb Loaf:
Mix together in a bowl, using your
hands:
2 lbs ground lamb
2 eggs
1 small onion, finely chopped
4 cloves garlic- chopped or crushed in a press
1/2 tsp Marjoram
1 tsp Oregano
1 tsp Basil
1/2 tsp Paprika
1 tsp Rosemary
2 tsp minced fresh mint leaves
Salt & pepper to taste
Form into a loaf shape in a bread pan or casserole dish. Surround with a 1/2inch of water. Bake uncovered 60-75 min @ 325 degrees until it hits 165-170 degrees, internal temperature. Remove from oven, let it rest for 10 min- during this time, the temperature will continue to rise.
Serve self-assembly style, with the
following:
Traditional Greek-style pita bread
Tzatziki sauce
Chopped onions
Chopped tomatoes
Chopped lettuce
Greek Feta cheese
Butterflied and Grilled Leg of Lamb
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This is a great alternative to the traditional roasted leg of lamb! Wonderful summertime fare!
Tzatziki Sauce: (see above)
Prepare
leg of lamb: using a sharp filet-type knife or boning knife, butterfly
the meat off the bone, preferably in one "sheet" if you can. It will be
shaped like a beef flank steak in the end. Pound the meat with a meat
tenderizer.
Marinate meat: Soak the meat for several hours in the refrigerator in
your favorite marinade, such as a mixture of soy sauce, Worcestershire
sauce, sugar and salt.
Prepare grill: light charcoals, let them burn down until they are red
hot. While the charcoal grill is heating, drain the meat and coat with
coarse Kosher salt and pepper, to taste.
Grill: cook meat until it's darkened on the outside but still pink in
the middle. It's important to not overcook lamb, as it is very lean meat and
it will lose its tenderness if overdone.
Serve: Slice diagonally across the grain and serve with Tzatziki
sauce and/or mint jelly preserves.