Best 3 Greek Orange Roast Lamb Recipes

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Tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece with our delectable Greek Orange Roast Lamb. This mouthwatering dish showcases the perfect harmony of tender lamb, tangy oranges, aromatic herbs, and the vibrant flavors of the Mediterranean. As the lamb roasts to perfection, its succulent juices mingle with the zesty orange marinade, creating an irresistible symphony of flavors. Alongside the main event, indulge in a delightful array of complementary recipes that elevate your dining experience. Discover the secrets of preparing fluffy and flavorful Greek Lemon Potatoes, Roasted Vegetables with Feta and Herbs, and a refreshing Greek Salad with a tangy dressing. With each bite, you'll be transported to the heart of Greece, where culinary traditions and warm hospitality intertwine. Prepare to embark on a sensory adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK SLOW ROASTED LEG OF LAMB



Greek Slow Roasted Leg of Lamb image

In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Roast

Time 7h10m

Number Of Ingredients 14

12 cloves of garlic, peeled
7 lb / 3.5 kg leg of lamb (Note 1)
Salt and pepper
3 tsp paprika powder
3 tsp garlic powder (or sub with onion powder)
2 tbsp olive oil
2 large onions, quartered (white, brown, yellow, red)
10 sprigs of thyme
3 sprigs rosemary
3 tsp dried oregano
3 dried bayleaves (or 5 fresh)
1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
1 1/2 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
2 cups / 500 ml chicken broth (liquid chicken stock)

Steps:

  • Preheat oven to 240°C/465°F (220°C fan). (Note 2)
  • Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  • Cut around 6 cloves into slivers and stuff them into the incisions.
  • Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
  • Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  • Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
  • Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
  • Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
  • Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
  • Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
  • Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
  • Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
  • Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
  • Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

"GREEK" LAMB WITH ORZO



A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!

Provided by Amanda Hesser and Merrill Stubbs

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 pound ground lamb
1 tablespoon olive oil
1 large yellow onion, finely chopped
6 garlic cloves, sliced thinly
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
28 ounces can whole tomatoes, drained and crushed with your hands
14 ounces can chopped/diced tomatoes
5 ounces fresh spinach, chopped
1 pound orzo pasta
2 cups chopped fresh parsley
1/4 cup lemon juice, freshly squeezed
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1/4 cup Kalamata olives, pitted and finely chopped
1/2 cup crumbled feta

Steps:

  • In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
  • Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
  • Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
  • Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.

GREEK ROAST LAMB



Greek roast lamb image

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  • Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

Tips:

  • When choosing a leg of lamb, look for one that is evenly marbled and has a good amount of fat. This will help to ensure that the lamb is tender and juicy after cooking.
  • To make sure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. The lamb is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the lamb rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful lamb.
  • Serve the lamb with a variety of sides, such as roasted potatoes, grilled vegetables, or a fresh salad.

Conclusion:

Greek orange roast lamb is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of orange, garlic, and herbs creates a flavorful and aromatic lamb that is sure to please everyone at the table. With a few simple tips, you can make sure that your Greek orange roast lamb is cooked to perfection and enjoyed by all.

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