Keith Floyd's Recipes

Greek Mountain Spring Lamb

  October 20th, 2010
Greek Mountain Spring Lamb

A good fun lamb dish, some lovely pieces of leg of greek mountain lamb, the kind of lamb that eats thyme, rosemary and marjoram, its beautifully flavored, young delicious lamb


  • Lamb leg cut into pieces
  • Chopped onions
  • Chopped garlic (a lot!)
  • Chopped tomatoes
  • Marjoram
  • Dried apricots
  • Fresh chopped mint
  • Chicken stock
  • Lemon juice
  • Spoon of tomato paste
  • Crushed coriander seeds
  • Yogurt
  • Fresh Coriander leaves

In a pan, brown the lamb legs in olive oil than add the copped onions and let them fry for a while. Add the garlic, the tomatoes and the marjoram.
Let all fry for a minute and add the apricots, the mint, the chicken stock, lemon juice and the tomato paste. Stir well, add the coriander seeds, cover and let it simmer on a low fire until the lamb is tender.

Serve with yogurt and coriander.

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One Response to “Greek Mountain Spring Lamb”

  1. Richard Says:

    Absolutely great dish, the flavours are out of this world, but I do wish quantities were given.
    Many grateful thanks

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