Lamb recipes anyone?

Looking for greek lamb recipe like a slow roasted lamb - thanksLamb recipes anyone?
Slow-Roasted Greek Lamb





INGREDIENTS





2kg leg of lamb


3 cloves garlic, quartered


1/4 cup loosely packed fresh oregano


1/2 cup (125ml) dry white wine


1 cup (250ml) chicken stock


1/3 cup (80ml) lemon juice


1kg tiny new potatoes, quartered lengthways


2 medium lemons (280g), quartered


2/3 cup (80g) black olives, seeded


1 tablespoon olive oil


2 tablespoons plain flour


1 cup (250ml) water





METHOD








Preheat oven to hot. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.





Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb. Cover tightly; roast lamb in hot oven 30 minutes. Reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, further 3 hours or until lamb is extremely tender.





Meanwhile, place potato, lemon and olives in separate large baking dish; drizzle with oil. When lamb has about 1 hour left to roast, place baking dish with potato mixture in oven; roast, uncovered, until browned and tender.





Transfer lamb to serving dish; cover to keep warm.


Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour. Cook, stirring, until mixture is well browned. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.





Slice lamb; serve with potato mixture and gravy.Lamb recipes anyone?
Braised Lamb Shanks with Sweet Spices Recipe


Greek Lamb

















Ingredients:


6 lamb shanks, about 1 pound each


3 tablespoons olive oil





2 large onions, chopped


5 garlic cloves, minced





28-ounce can of crushed tomatoes (could use fresh tomatoes as well)


Zest and juice from one orange


1 cup red wine


2 cups water (could use all water for the wine and water)


1 bay leaf


2 cinnamon sticks


1/2 teaspoon ground allspice


2 teaspoons salt


Pepper to taste





6 carrots, peeled and cut into 1'; pieces


2 tablespoons minced fresh parsley











Directions:


Preheat oven to 350 degrees.





In a heavy ovenproof kettle large enough to contain all the ingredients heat oil until hot but not smoking and brown the shanks. Remove shanks from pan. Brown onions, stirring until golden. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, orange zest and juice, wine, water, bay, cinnamon, allspice, salt and pepper to taste, and bring to a boil. Cover and braise lamb in oven until tender, about 1 3/4 hours.





Stir in carrots and continue braising for another 15-20 minutes.





Skim fat from braising liquid and remove shanks and carrots from pan. Boil braising liquid until reduced to about 4 cups. Return shanks and carrots to pan and simmer until warmed through.





Discard bay leaf. Sprinkle lamb and vegetables with parsley and serve.











Recipe Notes: Low fat: well, perhaps choose another dish! Could reduce the amount of oil used to brown and carefully skim to remove all traces of excess fats. Vegetarian: these flavors would be wonderful with a winter vegetable melange---substitute a combination of your favorite winter vegetables (rutabaga, potatoes, parsnips, brussel sprouts, carrots, beets, squash, chestnuts, etc) and braise until tender, perhaps 30 minutes. Make ahead: yes, completely. In fact, the shanks may improve in flavor if made one day ahead. Reheat slowly over low heat.


****Excess or reserved sauce is excellent for boiled or baked pastas.
You can try this site. It has many to choose from. Just click on each one to see what catches your eye.





http://fooddownunder.com/cgi-bin/search.鈥?/a>
quick and Delicious smoother a leg of lamb in tomato puree roll it in rosemary and garlic and bung it in the over my partner gave me that and he Greek
MARINATED ROAST LEG OF LAMB





2 lg. cloves garlic, crushed


1/2 tsp. salt


2 tbsp. DiJon mustard


1 tbsp. soy sauce


1 1/2 tsp. each rosemary %26amp; thyme


2 tbsp. fresh lemon juice


1/4 c. olive oil


1 lamb roast (may also be kabobs or butterflied)





Whisk all ingredients together except lamb in a small bowl. Pour over lamb and cover and put in refrigerator overnight, turning a few times. Roast at 350 degrees at internal temperature of 150 degrees. Or, barbecue kabobs or butterflied leg of lamb on grill, it is excellent this way! Also marinating may be done same day a few hours before cooking instead of overnight.
I do have recipe for leftover lamb :


Storing leftover lamb


To store the cooked meat, let it cool thoroughly, then wrap it tightly in foil and put it in the refrigerator where it will keep well for up to 4 days.





鈥?You can freeze cooked lamb for up to 2 months, but avoid freezing sliced lamb, as it tends to be dry when reheated.





鈥?The bones and trimmings should be used immediately to make stock. Refrigerate it when cool and use within 4 days, or freeze for up to 6 months, removing the fat just before you use the lamb.








Lamb and Apple Pie recipe


ingredients


250 g cooked lamb, finely chopped


250 g cooked ham, finely chopped


1 large cooking apple peeled chopped and diced


1 large onion chopped


salt and freshly ground black pepper


1 tsp chopped rosemary


200 ml chicken stock


200 ml cider


212 g packet frozen pastry, thawed


beaten egg











method


1. Place the lamb, ham, apple and onion in an 900 ml pie dish and mix well, sprinkling with salt and pepper to taste and the rosemary. Pour over the stock and cider.





2. Roll out the pastry on a lightly floured board to a round slightly larger than the dish.





3. Cut off a 2.5 cm strip all round, dampen and place along the edge of the dish.





4. Dampen the pastry strip and put the pastry lid in position.





5. Knock up and flute the edges of the pastry.





6. Cut a slit in the top and decorate with pastry leaves cut from any trimmings.





7. Brush with beaten egg and bake in a preheated moderately hot oven, 190掳C (375掳F) Gas Mark 5 for 35 minutes or until the pastry is cooked and golden.