florisandy
Well-known member
I always try to make a new lamb recipe each year and this one looks scrumptious. I made Evelyn's Greek Leg of Lamb about two years ago and loved it, but this looks really good. I must say, my McCormick Gourmet Collections' Mediterranean Oregano Leaves are the best! I always use it for my favorite Roast Chicken Provencale recipe. It's also known as Greek oregano. I hope to grill the lamb on my Weber 22" charcoal grill.
I also googled for Greek-style potatoes that would go perfectly with EPI's recipe as follows (scroll down). I think I'd also like to try Meryl's shallot asparagus recipe that's posted here as well.
•Posted by robinkateb (My Page) on Wed, Mar 19, 08 at 19:40
This is a great potato recipe to go with lamb, I found it on epicurious and we loved it.
Robin
Roasted Potatoes With Garlic, Lemon, And Oregano
Other : 2000
PATATES RIGANATES
Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.
To read more about Kremezi and Greek Easter, click here.
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany � so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices.
If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Makes 4 to 6 servings.
by Aglaia Kremezi
Houghton Mifflin Company
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano
Preheat oven to 400�F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
http://www.epicurious.com/recipes/food/views/Grilled-Marinated-Leg-of-Lamb-234655
http://www.epicurious.com/images/recipesmenus/2006/2006_may/234655.jpg
I also googled for Greek-style potatoes that would go perfectly with EPI's recipe as follows (scroll down). I think I'd also like to try Meryl's shallot asparagus recipe that's posted here as well.
•Posted by robinkateb (My Page) on Wed, Mar 19, 08 at 19:40
This is a great potato recipe to go with lamb, I found it on epicurious and we loved it.
Robin
Roasted Potatoes With Garlic, Lemon, And Oregano
Other : 2000
PATATES RIGANATES
Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.
To read more about Kremezi and Greek Easter, click here.
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany � so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices.
If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Makes 4 to 6 servings.
by Aglaia Kremezi
Houghton Mifflin Company
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano
Preheat oven to 400�F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
http://www.epicurious.com/recipes/food/views/Grilled-Marinated-Leg-of-Lamb-234655
http://www.epicurious.com/images/recipesmenus/2006/2006_may/234655.jpg