- Home
- Beef
- How To make Eastern Mediterranean Pot Roast
How To make Eastern Mediterranean Pot Roast
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion
chopped
1 tablespoon garlic :
minced
1 cup dry red wine or beef broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 small bay leaves
peel of 1 lemon 1/2 cup dried apricots
1/2 cup pitted prunes
Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the onion and garlic occasionally. Add liquids, seasonings, apricots and prunes. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.
How To make Eastern Mediterranean Pot Roast's Videos
How Mediterranean Meal Prep will Transform Your Week
Upgrade your kitchen with Misen’s amazing knives and cookware! Go to and use homecooks to get 20% off your first order!
Shop the gear in this video (and more) at ProHomeCooks.com ➡️
Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below!
↪️ Pots & Pans;
↪️ Knives;
↪️ Small Appliances;
Find recipes and more at our blog ???? ➡️
--
In this edition of Meal Prep, Mike takes you on a journey through the undeniable freshness of the Mediterranean palette. Learn how to make the most incredible hummus, irresistible pickles, addictive pita bread, and many more dishes all at home.
00:00 - Intro
00:33 - Roasted Beet Dip
03:15 - Turnip Pickles
05:40 - Lamb Patties
08:17 - Fresh Pita Bread
11:05 - Tzatziki Yogurt Sauce
13:20 - Hummus
14:53 - Mediterranean Salad
More Meal Prep -
The complete breakdown and recipes for this video
Follow me on instagram @lifebymikeg for behind the scenes action!
All music provided royalty free by Epidemic Sound
-Video Credits-
Creator and Host - Mike G
Producer - McGraw W @McGraw_Wolfman
Co-Editor and Producer - Hayden H @haydenhoyl
Blog Writer - Alex C @threhungrybellies
Rack of Lamb with an Awesome Garlic Herb Marinade!
You'll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? For the garlic-herb marinade
???? 10 garlic cloves
???? ¼ cup extra virgin olive
???? 1 cup lightly packed fresh parsley
???? 2 tsp dry rosemary
???? ½ teaspoon red pepper flakes
For the rack of lamb
???? 2 lamb racks
???? Kosher salt and ground black pepper
[ENG] Roasted Lamb Shoulder / مشوي كتف الخروف - CookingWithAlia - Episode 454
Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe.
RECIPE:
INGREDIENTS:
1 lamb leg or shoulder, around 1.5 kg (3 pounds)
2 preserved lemons, cut into quarters and rinds only
236 ml (1 cup) vegetable oil
700 ml (3 cups) water
Marinade Ingredients:
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1 teaspoon ground ginger
A pinch of saffron threads
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, grated
1/2 onion, grated
2 tablespoons finely chopped parsley
1/4 preserved lemon, pulp only
DIRECTIONS:
Step 1: Prepare the Marinade
1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste.
2- Make cuts in the meat, between the ribs and also in the thick shoulder meat.
3- Cover the lamb shoulder with the marinade from all sides.
Step 2: Cook the Meat
1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat.
2- Place the preserved lemon rinds underneath the meat, and pour water around.
3- Preheat an oven to 240 C / 475 F.
4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes.
5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary.
Step 3: Serve the Meat
1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender.
2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker.
3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.
Slow Roasted Lamb Leg
Try this ultra tender slow roasted lamb leg for your next Sunday roast! Incredibly easy and very forgiving.
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Nigella's Moroccan Roast Lamb & Turkish Cacik | Forever Summer With Nigella
Nigella shows us her delicious Moroccan roast lamb and Turkish cacik
#NigellaLawson