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How To make Lamb& Spinach Pocket Sandwiches
1 1/4 lb Ground lean lamb
1/2 c Chopped onion
2 tb Soy sauce
2 tb Prepared mustard
1/2 ts Celery seed
1/2 ts Dill seed
2 tb Minced parsley
2 Hard cooked eggs,thinly
-sliced 1 cn Ripe olives,sliced (2 oz)
4 Pocket bread rounds (6"wide)
1 c Thin cucumber slices
SAUCE:
1 c Unflavored nonfat yogurt
1/4 c Cooked,crumbled bacon
2 tb Sunflower seed
In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and parsley. Shape 8 patties, each 4" wide; place egg and olives equally in center of 4. Pinch remaining patties on top to seal. On a rack in a broiler pan, broil 4" from heat until down to your taste, about 5 minutes a side for medium. Fill bread equally with meat, spinach, cucumber, and sauce. Per serving: 628 calories; 41 grams protein; 30 grams fat; (10 grams saturated fat); 48 grams carbohydrates; 1,420 milligrams sodium; 207 milligrams cholesterol.
*** SAUCE *** Mix yogurt, bacon and sunflower seed. ~ Barbara Keenan, Fort Morgan, Colorado.
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Spanakopita/Lamb : Next food network star
Heres how to make spanakopita and lamb the greek way. this was the second year i applied for the next food network star enjoy!
#shorts Ramadan Preparation ????|Ramadan Special Recipe|Palak Ghosht#shortvideo#ytshorts#short#cooking
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Today we learn how to make Palak ghosht.Simple and easy chicken recipe.Ramadan preparation.Street style chicken palak.Palak ghosht recipe.Kadai Chicken. If you have less ingredients try this chicken recipe.
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Recipe;
Ingredients;
-Chicken
-Onion
- Spinach
-Oil
-Ginger
-Garlic
-Tomato
-Yogurt
-Green chilli
-Red chilli powder
-Turmeric powder
-Garam masala
-Cumin powder
-Salt
-Green chilli
-Fresh Coriander
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Homemade Pork Gyros | Akis Petretzikis
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The most scrumptious pork gyros you have ever tried! Did you ever imagine that gyros can be homemade and tasty at the same time? It's time to get in the kitchen, make it, and enjoy this amazing Greek delicacy in the best possible way! The result will amaze you!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Lefteris Antoniou, Giannis Borompokas, Artemis Tsipi, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Lamb Kleftiko: Slow-Roasted Lamb & Potatoes in Parchment
Get this recipe and many more on my website:
Serves 6:
2 and ½ pounds boneless leg or shoulder of lamb, 4 pounds bone in
2 pounds Russet potatoes, peeled and cut into wedges
4 cloves garlic, peeled
2 bell peppers, diced
1 red onion, cut into chunks
Handful cherry tomatoes
6 ounces kefalotyri or feta, cubed
¼ cup water
1 sprig rosemary
The Spices:
2 tablespoons dried oregano
Salt
Freshly ground black pepper
½ - 1 teaspoon cumin powder (or ground cinnamon)
The Marinade:
1/3 cup olive oil
¼ cup (or more) fresh lemon juice
2 garlic cloves, grated
Preheat the oven to 375 °F, 190 °C.
Criss-cross 2 (full sheet) pieces of parchment paper into a 9 by 13-inch baking pan.
If you cannot find very large sheets of parchment, just use 4-5 half-sheet pieces and overlap them.
Combine the marinade ingredients in a small bowl and whisk together.
Place the potatoes on the parchment paper to create a bed at the bottom of the pan.
Pour 2-3 tablespoons of the marinade over the potatoes. Season them with salt, pepper, and rosemary.
Add the diced peppers and onion to the pan.
Place the meat in a pan or a bowl (if it is cut into chunks) and pour the marinade over it. Season with the spice and salt. I usually use ¾-1 teaspoon salt per pound of meat.
Rub the marinade and spices all over the meat and place the meat over the potatoes, in the pan. Add the whole garlic cloves to the pan.
Fold the parchment paper over the meat to create a package. Secure it with 3-4 pieces of kitchen twine. Cover the pan tightly with aluminum foil and roast for 3 hours or until the meat is very soft.
Increase the oven’s temperature to 475 °F, 250 °C.
Remove the foil and butcher’s twine from the pan and parchment package.
Uncover the top layer of parchment and tuck it into the sides of the pan.
Drizzle 1 teaspoon olive oil over the tomatoes and season the lightly with some salt and dried oregano. Sprinkle the tomatoes into the pan along with the feta cubes.
Roast uncovered 15-20 minutes or until the meat browns a little.
Serve with a salad and toasted bread. Enjoy!
Note: Use leftover meat to make delicious sandwiches. Stuff the meat into pita pockets along with lettuce, thinly sliced red onion, cucumber and tomato along with tzatziki sauce and enjoy!
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Mediterranean Style Grilled Lamb Backstrap Stuffed With Spinach and Feta
Authentic Mediterranean Stuffed Lamb Backstrap cooked on the Weber Kettle using high indirect heat from charcoal briquettes.
????Check out the full recipe for ingredients and steps:
Smoked BBQ Source's Dean Schuey Schumann shows you how to make BBQ Lamb Backstrap stuffed with spinach and feta. You'll also see how to make a roasted zucchin salad to go with it using the Weber Kettle. To maximize the flavor of the lamb you'll learn how to make a super testy herb rub that can be tweaked for various tastes and meals.
Lamb backstrap is cut from near the spine in the middle of the loin. The backstrap is the same cut you call a ribeye that comes from beef. It’s a premium, lean cut and has a slightly milder flavor, making it a perfect choice for anyone that’s still on the fence about eating lamb.
✅Timestamps
0:00 Start
0:05 Intro
0:23 The Selection and Prep
1:00 The Stuffing
1:37 The Seasoning
2:44 The BBQ Set Up and Style of Cook
3:23 The Meat going on
3:50 Prepping the Vegetables
4:46 Resting the Lamb
5:09 The Vegetables going on
5:27 Making the Vinaigrette
6:27 Serving Suggestion
7:03 The Verdict
7:46 Bloopers
✔Equipment Used:
Weber Kettle -
ThermoWorks Thermapen -
????Ingredients:
Spinach and Fetta stuffed Lamb Back Strap
• 2 lamb backstraps
• 7oz of frozen chopped spinach, defrosted and drained
• 2oz of Fetta cheese
• 2 garlic cloves minced
Lamb Seasoning
• ¼ cup of dried rosemary.
• 2 tbsp of dried thyme
• 1 tbsp of dried oregano
• 1 tbsp of granulated garlic
• 1 tsp of kosher salt
• 1 tsp of lemon pepper
Roasted Zucchini Salad
• 4 medium sized zucchinis
• 4 red bell peppers
• 18 oz of cherry tomatoes
• 2 red onions
• 4 tablespoons of olive oil
• 4 tsp of smoked paprika
• 2 tsp of dried mint leaves
• 1 tsp of kosher salt
• ½ tsp of freshly ground black pepper
Vinaigrette
• 2 tbsp of finely chopped shallots
• 2 tablespoons of red wine vinegar
• 2 tsp of Dijon mustard
• 1 tsp of honey
• 2 tsp of minced garlic
• 4 tbsp of extra virgin olive oil
• Fine sea salt to taste (around ¼ tsp)
• Freshly ground black pepper to taste (around a pinch or two)
Disclaimer: This video description contains affiliate links. If you click on one of the product links and buy smokedbbqsource will receive a commission at no extra cost to you. This helps support us so we can make more videos like this.
EASY GREEK GYRO AT HOME IN 20 MINUTES