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Lamb - Greek inspo: Submitted by: Meg Martin | Date Added: 25 Oct 2019
Listed in: Entrees
Ingredients

1 lb. lamb stew meat
2 T melted butter
2 T oil
juice of one large lemon
1 tsp dried oregano
1/2 tsp pepper
1/2 thinly sliced white onion
1 shallot sliced thinly

Cooking Instructions

Prep marinade: put butter, oil, lemon juice, oregano, pepper, onion, shallot and lamb in a container large enough to accommodate the lamb too. Prep the lamb: take each piece of lamb, tenderize by pounding, trim of fat and silver skin. Add to the marinade. Let sit at room temp for 2-3 hours or you can place in frig for longer.

Heat large cast iron pan thoroughly. Add some of the meat and onions (let liquid drain off first.) Don't crowd the pan. Allow time for the liquid to cook off. [I cooked the meat in two phases. First browned lightly, then removed. Once all meat is par-cooked, return to pan to allow for browning and caramelization.]

Serve with salad or rice or pita or flatbread...what you like.

From Jaques Pepin and "Classic Greek Cooking"

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