BC's Greek Lamb

Discussion in 'Geek Recipes' started by Bastard Child, Jan 5, 2009.

  1. Bastard Child

    Bastard Child RIP

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    Ingredients:

    [​IMG]

    Leg of Lamb (boned and fat removed)
    Mustard (half to whole jar)
    Almonds (50g) - slivered are easier to crush
    Garlic (half to whole head)
    Rosemary
    Oregano
    Salt (large crystals for mortar and pestle grinding)

    Dressing:
    Lemon juice (from 2 or 3)
    Feta (Half/whole block)
    Salt (pinch)


    Method:

    1. Remove skin, fat and bone - don't worry if muscles come apart
    2. Slice meat as shown - make deep cuts left/right, flip, and then cut up/down

    [​IMG]

    3. Into a mortar and pestle (or a food processor), add large pinch of salt crystals and the herbs - grind into a paste
    4. Add 50g almonds and crush, not too fine (almonds help the mustard stick)

    [​IMG]

    5. Add garlic and crush roughly
    6. Add half a jar of mustard (I use a whole jar because I'm an addict) and salivate stir

    [​IMG]

    7. Push mixture into meat and leave for however long you want
    8. Spread out in pan, and drizzle a bit of olive oil over it

    [​IMG]

    9. Crank up the oven (2200C+) and cook for 25 mins (less for medium/pink)
    10. Cube cheese and add to a saucepan with lemon juice and a pinch of salt

    [​IMG]

    11. Bring to boil as meat comes out of the oven, pour over top

    [​IMG]

    Enjoy :thumbup:
     
  2. OP
    OP
    Bastard Child

    Bastard Child RIP

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    C'mon, someone has to try this :upset:
     
  3. -Shay-

    -Shay- Member

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    Hows next week for you? Promise
     
  4. Subcommandante

    Subcommandante Member

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    It looks good..but removing the fat and bone is a cardinal sin....
     
  5. michael_

    michael_ Member

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    the only greek in it is the feta?

    ive never seen a greek lamb look more like indian :p and where is the tzatziki? and greek salad and roasted potato :)

    /me ohh the memories of greek xmas spit lamb
     
  6. OP
    OP
    Bastard Child

    Bastard Child RIP

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    Live dangerously :thumbup:
     
  7. LEGEND

    LEGEND Member

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    i have never tried that, are you sure it's greek?
    try a different feta i find it's a nice taste and cheap (Bulgarian sheep's milk feta cheese).
     
    Last edited: Jan 9, 2009
  8. OP
    OP
    Bastard Child

    Bastard Child RIP

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    Maïdanos, and thentrolivano are def. greek. Don't know about Bulgarian feta though :Paranoid:

    Try the recipe once, and see if you like it ;)
     
  9. Subcommandante

    Subcommandante Member

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    Bulgarian feta is the best feta...salty ass shite...just ripped when it is warmed up a little bit.
     
  10. LEGEND

    LEGEND Member

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    i am greek and i eat the bulgarian one :lol:
    yeah i will have to try it.
     
  11. brad81

    brad81 Member

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    Since when do greeks not lay claim to anything?? :lol:

    I'll give this a go when I have a weekend free mate, looks lovely!
     
  12. michael_

    michael_ Member

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    tbh most greeks eat the bulgarian feta its much nicer.
     
  13. edendrin

    edendrin Member

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    I disagree, Greek Dodoni Feta is the best it can get in my opinion.
     
  14. OP
    OP
    Bastard Child

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    ^ I have to second that.

    So are people going to try my lamb, or is this now a cheese thread?
     
  15. stano

    stano Member

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    and I third that.
    dodoni is the best feta.
    The bulgarian one is thought of as a cheap imitation.
    Just look at the price next time and compare. Dodoni is 2 to 3 times more expensive per kilo.
    Also since a couple of years ago the only feta that can be called feta can only come from greece(EU decision).
    Every other "feta"(from external sources outside greece) is usually called white cheese.
    http://en.wikipedia.org/wiki/Feta_cheese
     
  16. michael_

    michael_ Member

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    bulgarian cheap imitation? hardly well not where i am from, hell even in the small village my father is from bulgarian feta is what the greeks eat.
     
  17. OP
    OP
    Bastard Child

    Bastard Child RIP

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    Somebody pealse do it... DO IT!

    [​IMG]

    Mr Chilled, you're letting the team down :Paranoid:
     
  18. Willybomb

    Willybomb Member

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    Sorry, but what sort of mustard?

    edit: Ok, I looked at the pic - Masterfoods Australian Mustard.
     
  19. dexster

    dexster Member

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    quoted cause its fact...

    bulgarian feta is mainly used in the spinach pastry roll things mum makes as that type of feta is less likely to go soggy in the oven

    btw the lamb does look lovely.. just not very greek
     
  20. Petrov

    Petrov Member

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    Greek or not, I couldn't care less. It looks tasty and easy to make for an enthusiastic semi-novice like me. I'll try it asap.

    Thanks MrBC,

    Petrov.
     

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