Greek Mountain Spring Lamb

October 2010 · 1 minute read
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.