Brad's Greek lamb dinner
This includes a slow cooked leg of lamb, Greek orzo salad, and Greek potatoes. All accompanied with the staple condiment tatziki sauce.
Ingredients
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For the lamb
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1 tsp ea, garlic powder, grnd mustard, rosemary, & white pepper
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1/4 cup wine
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1/4 cup water
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1/4 cup white balsamic vinegar
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Juice of 1 lemon
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2 tbs spicy brown mustard
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1 tbs cavanders Greek seasonings
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For the orzo salad
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1 lb orzo pasta
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4 Oz grape tomatoes, cut in half and soaked in balsamic vinegar
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1 lg can sliced black olives
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1/4 lb Genoa salami, cut into squares
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2-3 tbs granulated chicken bouillon
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1 tbs olive oil
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1 tbs minced garlic
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1/4 cup chopped cilantro
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1 tbs white vinegar
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Juice of half a lemon
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1 tbs cavanders Greek seasonings
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Feta cheese for toppings
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For the potatoes
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4 lg Yukon gold potatoes, peeled and cut in half
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2 qts strong chicken broth
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1 tbs white vinegar
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1 tbs cavanders Greek seasonings
Cooking Instructions
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1
Place leg of lamb in a crock pot. Coat with seasonings. Add wine, vinegar, lemon juice, and water. Cover and cook on low 10 hrs. Rotate every couple hours.
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2
After 10 hrs, remove roast. It should be tender and falling apart. Discard bones, and half of the liquid. Place shredded lamb back in crock pot. Add mustard and Greek seasonings. Set crock pot on warm while preparing the rest of dinner.
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3
Place 4 qts of water in a Dutch oven. Add chicken bouillon. Bring to a boil. Add orzo and cook al dentè. About 9 minutes.
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4
Drain in a colander and rinse with cold water. Transfer to a lg mixing bowl. Add the rest of the salad ingredients except feta. Chill for an hour.
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5
For potatoes, bring chicken broth, vinegar and seasonings to a boil. Carefully add potatoes. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork. Drain.
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6
Plate lamb, salad, and potatoes. Top salad with feta. Garnish with plenty of Brad's tatziki sauce and lemon wedges. Serve immediately, enjoy.
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