Category: Mediterranean

Slow Roast Leg of Lamb

Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style roasting is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow roast will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels. Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat.

Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven. Turn down the oven to 325°F. Cook for 4 hours & 15 minutes.

Then, remove aluminum foil and cook uncovered for another 45 minutes.

Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat). Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high. In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables. 

Serve & enjoy!

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Slow Roast Leg of Lamb

Tender fall off the bone delicious slow roast leg of lamb is a simple recipe everyone will enjoy.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American, Greek
Servings 6
Calories

Equipment

  • Roasting Pan

Ingredients
  

  • 4-5 lbs leg of lamb
  • 4 cups unsalted or low-sodium beef broth/stock
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 sprigs rosemary
  • 1 onion sliced
  • 1 garlic head

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions
 

  • Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels.
  • Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat. Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven.
  • Turn down the oven to 325°F. Cook for 4 hours & 15 minutes. Then, remove aluminum foil and cook uncovered for another 45 minutes.
  • Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat).
  • Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high.
  • In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables.

Serve & enjoy!

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    Keyword best slow roast leg of lamb, easy slow roast leg of lamb, slow roast leg of lamb
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    Main Entree

    Low Carbs

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    Oven Roasted Chicken Shawarma

    Delicious homemade Chicken Shawarma is juicy, tender and very flavorful. This is a comfort meal that is extremely tasty and fun to eat. Wrapped in warm tender Pita Bread and full of authentic Mediterranean chicken, this dish is a “must have” addition to your home cooking rotational menu. My children and husband love this meal. It’s so good they will eat the left overs for days without complaint. 

    Wonderfully well-marinated, delicious chicken that is brought to eatable perfection through the gentle kiss of a controlled direct flame that will bring joy and satisfaction to your next foodlicious experience. Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. If you like Mediterranean food, I suggest you double the recipe so you will have plenty of leftovers on the ready as you make this weeks eating that much easier.

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    Seasoning Ingredients

    Mix everything together

    Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. Pour in lemon juice and olive oil. Mix until well coated.

    In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken.

    Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight. 

    Add sliced red onions to the marinated chicken. Mix everything together.

    Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).

    Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). 

    Rest for 5 minutes before slicing.

    Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

    Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken.

    Best when served freshly made! Enjoy!

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    Oven Roasted Chicken Shawarma

    Authentic Oven Roasted Chicken Shawarma is comforting and delicious.
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    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine Mediterranean
    Servings 8
    Calories

    Ingredients
      

    • 8 chicken thighs boneless & skinless
    • ⅓ cup extra virgin olive oil
    • ⅓ cup lemon juice
    • ½ tbsp ground cumin
    • ½ tbsp ground turmeric
    • ½ tbsp ground coriander
    • ½ tbsp garlic powder
    • ½ tbsp paprika
    • 1 tsp salt
    • ½ tsp pepper
    • 1 red onion (sliced) optional

    Tzatziki Sauce

    • ½ english cucumber
    • ½ lemon juice +/- ~ 2 tbsp
    • 3 garlic cloves grated or finely minced
    • 1 tbsp olive oil
    • 1 tsp fresh dill chopped
    • salt & pepper

    Pita Bread

    Sliced Fresh Tomatoes

    Chopped Green Lettuce

    Instructions
     

    • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
    • Pour in lemon juice and olive oil. Mix until well coated.
    • In a small bowl: mix all the seasoning ingredients together except for the red onions. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 3 hours, preferably overnight.

    Oven

    • Preheat the oven to 425°F.
    • Add sliced red onions to the marinated chicken. Mix everything together.
    • Grease the baking sheet (13" x 18") with olive oil. Place chicken in a single layer on the baking sheet. Place the onions around the chicken (not on top of the chicken).
    • Cook for 35 minutes or until the internal temperature reaches to 165°F . If you want the chicken to be a little more crispy, broil on high for 2-4 minutes (keep an eye on it). Rest for 5 minutes before slicing.

    Tzatziki Sauce

    • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. Squeeze the grated cucumber to remove additional water.
    • Place the drained cucumber, yogurt, minced garlic, lemon juice, dill and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.

    Layering the Shawarma

    • Preheat the oven to 275°F (135°C). Place the pita bread in the oven for 1-2 minutes or until warm (careful not to over heat, you don't want the bread to become "toasted"). Remove the pita bread from the oven.
    • Fill the pita bread in this order: nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes, sliced cucumbers and top with chicken. (see video for reference)

    Best when served freshly made! Enjoy!

      Video

      Keyword best chicken shawarma recipe, best oven roasted chicken shawarma, chicken shawarma, easy chicken shawarma recipe, easy oven roasted chicken shawarma, oven chicken shawarma, oven roasted chicken shawarma
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      Mediterranean Recipes

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      Cucumber Dill Tzatziki

      Authentic Cucumber Dill Tzatziki is mouthwateringly delicious, tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      Peel the cucumber and cut into ¼” cubes. Sprinkle ½ tsp salt on it.

      Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.

      Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl.

      Mix until well combined.

      Optional: garnish with olive oil, olives or fresh dill.

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      Cucumber Dill Tzatziki

      Authentic Cucumber Dill Tzatziki is mouthwateringly delicious.
      No ratings yet
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      Prep Time 10 minutes
      Total Time 10 minutes
      Course Appetizer, Condiment, Dip, Side Dish, Snack
      Cuisine Greek
      Servings 2 cups
      Calories

      Ingredients
        

      • 1 English cucumber
      • 1 cup plain greek yogurt
      • 2 tbsp chopped fresh dill
      • 2 tbsp lemon juice
      • ½ tsp salt
      • ¼ tsp black pepper
      • 1 garlic clove grated

      Instructions
       

      • Peel the cucumber and cut into ¼" cubes. Sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water. Squeeze the cucumber to remove additional water.
      • Place the drained cucumber, yogurt, grate garlic, lemon juice, chopped dill, salt & pepper in a medium sized bowl. Mix until well combined.

      Optional: garnish with olive oil, olives or fresh dill.

        Serve with pita chips, rice, salad, vegetables or sandwiches. Enjoy!

          Video

          Keyword Authentic Cucumber dill tzatziki dip, best cucumber dill tzatziki dip, Cucumber dill tzatziki, easy Cucumber dill tzatziki dip, greek cucumber dill tzatziki dip, Mediterranean dip recipe, Mediterranean recipe
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          Garlic Confit (Oven)

          Gorgeously delicious and smooth garlic confit is a old-world styled spread that goes great over a nice slice of warm toasted bread or as a dip to enjoy with your appetizers. The jar itself inspires authentic haunts of the old world that create natural nostalgia for your grandma’s kitchen. I love the way this looks and tastes and I proudly put on the table with any warm bread that may feel neglected and may need a nice gentle spread. To equate old world Italian with garlic is not absolutely correct but isn’t one-hundred percent wrong either. For me, the entire preparation of this is rustic and appealing. I love the method of peeling and have even started using it on pearl onions for other recipes.

          Watch the video and follow the instructions below to have this exciting spread at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.

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          Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds.

          In a separate bowl add cold water.

          Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

          In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.

          Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.

          Remove the pot from the oven. Discard the aluminum foil.

          Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

          Serve with toasted bread.

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          Garlic Rosemary Confit

          Homemade elegant old world garlic spread.
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          Prep Time 15 minutes
          Cook Time 3 hours
          Total Time 3 hours 15 minutes
          Course Appetizer, Dip, Snack
          Cuisine French
          Servings 1 cup
          Calories

          Ingredients
            

          • 6 garlic heads
          • 2 fresh rosemary stems
          • 2 cups extra virgin olive oil

          Instructions
           

          Prepare the garlics: this will help to peel the garlic skin

          • Break up the garlic heads into cloves. Place them in a bowl. Add boiling water to the bowl and let soak for 45-60 seconds. In a separate bowl add cold water. Transfer heated cloves to the cold water. Let cool. Then peel the cloves and place them in a separate bowl. This should take less than 15 minutes. Watch video for reference.

          Cook

          • Preheat the oven to 200°F.
          • In a oven safe pot: add peeled cloves, olive oil (or avocado, canola or grape seed) and fresh rosemary (or any herbs you prefer). Cover with aluminum foil.
          • Cook for 2 ½ – 3 hours or until garlic is tender and light golden but not brown. Check the garlics after 2 hours, then repeat every 30 minutes.
          • Remove the pot from the oven. Discard the aluminum foil. Let garlic cool at room temperature. Transfer garlic confit to a jar (with lid) along with the oil.

          Refrigerate up to 4 months.

            Serve with toasted bread.

              Garlic Spread: 3-5 garlics with 1 stick butter. Season with salt & pepper. Mix well.

                Video

                Keyword best garlic confit recipe, easy garlic confit recipe, garlic rosemary confit, oven garlic confit
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                Overnight No Knead Focaccia Bread

                Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

                Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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                In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

                Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

                Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

                Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

                Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

                Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

                Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

                Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

                Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

                Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

                Slice and serve warm.

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                Overnight ‘No Knead’ Rosemary Focaccia Bread

                Warm, filling and simply delicious.
                2.84 from 6 votes
                Print Recipe Pin Recipe
                Prep Time 5 minutes
                Cook Time 25 minutes
                Resting 15 hours
                Total Time 15 hours 30 minutes
                Course Appetizer, Baked Goods, Side Dish
                Cuisine Italian
                Servings 1 loaf
                Calories

                Equipment

                Ingredients
                  

                • 4 cups bread flour or all-purpose flour
                • 2 cups lukewarm water
                • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
                • 2 tsp active dry yeast
                • 2 tsp salt

                Additional

                • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
                • 2 stem fresh rosemary leaves
                • sprinkle Sea Salt (Mediterranean highly recommended) optional

                Instructions
                 

                • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
                • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
                • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
                • Preheat the oven to 425°F.
                • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
                • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

                Slice and serve warm.

                  Video

                  Notes

                  2 – 9″ Pie Pan
                  Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
                  Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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                  Greek Lemon Rice

                  Delicious homemade Greek Lemon Rice is juicy, tender and very flavorful. This is a great side dish or comfort meal that is extremely tasty and fun to eat. Authentic natural favors make this succulent rice a definite “must try.” Rice is a very affordable item to have in the pantry. Like the Mediterranean infinite variations of flavors that result from a relatively small group of ingredients, rice has the potential to become almost anything. Here we are turning ordinary jasmine rice into a succulent meal that is full of tantalizing flavors and aromas.

                  Watch the video, follow the instructions below to prepare something new/different for those you share your table and life with. Don’t forget to hit the subscribe button to stay up to date on all the latest publications. Like and share this or any of my videos you may find interesting form the growing catalogue of selections. Wonderfully well-flavored, delicious tender rice that is brought to eatable perfection through the gentle kiss of a well developed recipe that will bring joy and satisfaction to your next eatfoodlicious experience.

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                  Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.

                  Add rice and sauté for 3-4 minutes or until lightly toasted.

                  Add chicken broth and bring to a simmer.

                  Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.

                  Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

                  Serve & enjoy!

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                  Greek Lemon Rice

                  Succulently simple rice with greek inspired flavors.
                  No ratings yet
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                  Prep Time 5 minutes
                  Cook Time 25 minutes
                  Total Time 30 minutes
                  Course Side Dish
                  Cuisine Greek, Mediterranean
                  Servings 4
                  Calories

                  Ingredients
                    

                  • 2 cups low sodium chicken broth/stock
                  • 1 cup white rice
                  • 2 tbsp extra virgin olive oil
                  • 2 tbsp fresh lemon juice
                  • 2 garlic cloves minced
                  • ½ onion chopped
                  • 1-2 tbsp fresh parsley chopped
                  • salt & pepper to taste

                  Instructions
                   

                  • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.
                  • Add rice and sauté for 3-4 minutes or until lightly toasted. Add chicken broth and bring to a simmer.
                  • Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid.
                  • Add lemon juice, chopped parsley and mix. Season with salt & pepper to taste.

                  Serve & enjoy!

                    Video

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