Butter soft lamb served with lemony garlic potatoes. If your mouth isn’t watering yet, it should be! I have made these recipes a couple of times now and I recommend you find an occasion to serve it yourself. Soon! I make both the lamb and potatoes the night before so on the day of the dinner I just need to remove them from the fridge and then put them in the oven. So easy! So good! Served with a greek salad or greens and you have a super delicious dinner… so good there probably won’t be leftovers.
Greek lamb
Ingredients
- 1 shoulder of lamb
- 2 large tomatoes cut into thick slices
- 1 onion, peeled and thickly sliced
- 3 bay leaves
- 6 cloves of garlic, peeled and smashed with the flat of a large knife (or more)
- 6 sprigs of rosemary
- 1 lemon, thickly sliced
- olive oil
- dried oregano
- sea salt
- 1 tsp smoked paprika
Method
- Preheat your oven to 165 degrees C. Lay out two large pieces of foil in a plus shape in your baking dish, large enough to wrap your lamb.
- Drizzle some olive oil on the foil and then layer some tomato, onion, bay leaves, garlic, rosemary and lemon. Season with salt and pepper and some dried oregano.
- Place the lamb on top and sprinkle with the paprika, oregano and more salt and pepper. Layer the rest of the ingredients on top with a glug of more olive oil.
- Seal your package well, to ensure no leaks.
- Pour about an inch of water into the bottom of the baking dish and place in the oven. Cook for about 5 hours or until meltingly tender.
- After 5 hours, remove the lamb and set aside for 20 minutes. Pour the juices into a saucepan to make gravy if you wish.
- Cut open the top of the foil and cook for a further 10-15 minutes until the meat has browned slightly. Serve with a fork on the table – no slicing required!
Note: Put the majority of the tomatoes on the top of the meat and they turn into lovely soft, semi dried tomatoes.
Another note: you could also serve it with tzatziki and rosemary roasted potatoes….
Lemon potatoes
Ingredients
- 1.5kg waxy potatoes
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken stock
Method
- Put all the marinade ingredients into a baking dish.
- Peel and chop your potatoes into large chunks and put them in the marinade as you go.
- Leave the potatoes for to marinate for as long as you can, overnight if possible.
- Bake at 200 degrees celsius for about 70 minutes, or until the potatoes are tender and the liquid mostly absorbed. You could finish the potatoes under a grill for a few minutes to brown them, but they will be delicious either way.
