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How To make Jarrets D'Agneau a La Grecque
4 Lamb, shanks
3 Garlic, cloves, slivered
Salt (to taste) Pepper (to taste) 2 md Onions, sliced
3/4 c Oil, olive, extra virgin
1/2 ts Oregano, dried
1 pn Cinnamon (opt)
3/4 c Wine, white, dry
2 c Stock, chicken **
1 lb Tomatoes, italian, plum,
seeded, coarsely chopped :
OR 2 c Tomatoes, italian, plum,
canned, with liquid, :
coarsely crushed 1 c Orzo (rice shaped pasta)
1/2 c Cheese, kefalotiri, freshly
-- grated OR 1/2 c Cheese, Parmesan, grated
** See other recipe for Chicken Stock. Preheat oven to 400 F. Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions. Salt and pepper generously. Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove lamb shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes. Serve hot with grated cheese. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York
How To make Jarrets D'Agneau a La Grecque's Videos
Roasted Lamb Shanks (Greek Style)
ψητό αρνί
Easy and flavorful Lamb recipe. Get the exact measurements on my website:
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LE2013 BROCHETTES D'AGNEAU GRILLÉ AU ROMARIN ET À LA MOUTARDE DE DIJON
Gigot d'agneau au four ‼️Incroyablement tendre ????
Gigot d'agneau au four façon méchoui .Repas réveillon
je vous propose une magnifique recette de Gigot d'agneau au four façon méchoui Tendre et juteux .cuire la viande au four est vraiment facile.cette façons de cuisiner la viande au four est
incroyablement facile qui laisse la viande libérer tous ses arômes, accentués par l'ail et le romarin. L'agneau sera extra tendre et onctueux.
Ingrédients : repas réveillon
- Une épaule d'agneau
- 2 têtes d'ail coupées en deux
- 2 cuillères à soupe d'huile d'olive
- Romarin
- Sel
- Poivre
#yelis
#recette
#simple
Roast Leg of Lamb | Christine Cushing
I'll show you how to roast the perfect leg of lamb and take it to new heights by adding my secret ingredient: vincotto or petimezi in Greek. It's so succulent, you'll swear it was spit roasted and not simply cooked in the oven. I stud the lamb with plenty of seasoned garlic slivers throughout, and rub with a mixture of olive oil, lemon juice, fresh rosemary and thyme and petimezi for a taste the whole family will love. FULL RECIPE BELOW
RECIPE: ROAST LEG OF LAMB
Ingredients:
1 boneless leg of lamb 4-5 lbs about( 1.7-2 kg)
¼ Cup Greek extra virgin olive oil (50 ml), divided
3-4 cloves garlic, cut into slivers
cracked black pepper to taste
1 Tsp sea salt (5 ml)
1 large handful each fresh rosemary and thyme leaves, chopped
1 Tbsp. Greek dried oregano (15 ml)
grated zest of 1 lemon
juice of ½ - 1 lemon, depending on size
2 tsp. petimezi (Greek grape syrup), vincotto or balsamic vinegar (10 ml)
2 lbs small whole potatoes, skin on, scrubbed well
Preheat oven to 350 D F approx.. 160 C. With convection setting on.
Prepare lamb by making small incisions about ½“ deep evenly around surface of leg. Combine the garlic in a small bowl with salt and pepper. Push garlic cloves into incisions.
In a small bowl, combine half the olive oil, lemon juice and petimezi. Whisk to blend. Place leg of lamb in a roasting pan that’s large enough to hold it along with potatoes, in a single layer. Pour olive oil mixture evenly over lamb covering on all sides. Sprinkle with salt and pepper l lemon zest and the chopped herbs and dried oregano. ( Note: if using lemon zester like in video, keep the lamb roasting at 325 D F so they don’t burn )
Lay potatoes around it and drizzle on rest of olive oil and season with salt and pepper.
Roast lamb with potatoes, in oven for approximately 1 hour and 20 minutes – 1 1/2 hours, turning up the temperature to 375 for the last 20 minutes, if it has not turned deep brown colour. Check to make sure pan is not dry every 30 minutes and add 100 ml (1/2 cup) water to gently steam and prevent scorching. Meat thermometer should read 150 D F in the thickest part of leg to cook as seen in video. Let rest and slice.
Serves 4-6
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Braised Lamb Shanks with Red Wine:
Perfect Lamb Chops - 5 Do's & Don'ts:
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Le gigot d’agneau au four idéal à faire quand on reçoit des invités