Time To Get Your Greek On!
Hello Wednesday, and happy Greek day! I have been cooking since yesterday making a few authentic Greek dishes, and some with a twist. 🙂
You will find two recipes of these wonderful dishes I am cooking up later this evening.
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Open some ouzo or retsina, and let’s get this Greek Dinner started. Share pictures to your social media, and hash tag using the tags above or links. Invite family and friends from around the world to share this one special evening.
The Winner Of The New Years Contest
Pamela Hoak from Lakeville, Indiana
Leg of Lamb w/Orzo and Green Beans By Pamela hoak
- 1 Leg of Lamb (bone in)
- 2 Lemons juiced
- 1 Tbs Oregano
- 1 Tbs Rosemary
- 1 Tbs Sage
- 1 tsp Sea Salt
- 5 Cloves of Garlic (crushed)
- 1 Pound box of Orzo pasta
- 3 Quarts of boiling water (to cook pasta)
- 1 1/2 cups Lambrusco wine (or your favorite red wine)
- 2 Tbs Tomato Paste
- *Pan drippings
- *Additional water may be necessary so keep a cup or two nearby.
- Preheat the oven to 400ºF
- Rub the entire leg of lamb with the juice of two lemons.
- Sprinkle all other ingredients over both sides of the lamb.
- Place the leg of lamb in the oven on the center rack.
- After 30 minutes reduce the heat to 350ºF and continue to cook for an additional 1 to 1 ½ hour.
- The temperature with a meat thermometer should read 145ºF in the center of the meat.
- Allow meat to rest for 10 minutes before carving.
- PS. Be sure to save the pan drippings to make the orzo.
- In a large pot boil 3 quarts of water.
- While water is coming to a boil, place the pan that lamb was cooked in on the stovetop on medium heat. Add wine and stir to deglaze the pan. Turn off flame when the pan is completely deglazed.
- Add orzo and cook for about 5 minutes. Pasta will not quite be done all the way through. Drain water from the pasta leaving some water in the pot. Do not use a colander. You want to keep some of the starchy water in the pot. Put the pot back on stove on medium-high heat and add tomato paste and pan dripping wine mixture. Stir constantly until pasta is done all the way through. The sauce should be gravy thick.
- (You may have to add additional water if the sauce gets too thick and the pasta is not done.)
Green Beans Ingredients:
- Green Beans
- 4 14.5 oz Cans of green beans (fresh or frozen may also be used. I use my own canned green beans so feel free to use what suits your taste)
- 2 14.5 oz. Can fire roasted diced tomatoes
- If tomatoes are in season you may fire roast your own on the grill
- 8-10 Cloves of Garlic (peeled and whole)
- 1 tsp. Oregano
- ½ tsp. Sea Salt
- In a large pot on medium heat add green beans, tomatoes, garlic, oregano and sea salt. If using frozen green beans you may need to add some water to the pan.
- Cover and simmer, stirring as needed, for 6-8 minutes.
This recipe was picked first place. I submitted over 25 recipes to my friend who is a chef over in Las Vegas, and he had a hard time choosing a first place. Below are the 3 main reasons why he chose Pamela’s recipe.
- Great presentation
- Flavors pair well together
Thank you to everyone who submitted their recipes!! Stay tuned for more recipes to come! Kali Orexi & Opa!
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Wow, I feel so honored. I owe all my cooking skills to my mother. Thank you so much, mommy.
I am definitely trying Kiki’s recipe for the manestra; it looks delicious.
Ps. In my recipe it is supposed to say 1 and a 1/2 CUPS wine. Sorry for the error.
Thank you very much for this wonderful recipe! Yes please try Kiki’s recipe as well, and congratulations!! I will be reaching out to you shortly. 🙂
Have a wonderful day.