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.

2 Responses 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

  2. Shannon Says:

    These are the measurements I used, it come up splendid. I simmered it for about 40 min, the lamb was cooked through and tender but needed much, much longer to fall apart like in the picture, or be cut into much smaller pieces before browning.
    1.5 – 2kg Lamb leg cut into pieces
    1 Cup Chopped onions
    ¼ Cup Chopped garlic (a lot!)
    1 Tin Chopped tomatoes
    1 Teaspoon Marjoram
    1 Cup Dried apricots
    1 Tablespoon Fresh chopped mint (or dried)
    ½ to 1 Litre Chicken stock
    Juice of 1 Lemon
    2 Tablespoons of Tomato paste
    2 Tablespoons crushed coriander seeds
    Yogurt / Tatziki / Eggplant dip for serving
    Fresh Coriander leaves

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