This is from one of my favourite cookbooks, Rick Stein’s Mediterranean Escapes. I was visiting my son who was living in The Hague when we happened to see a TV program of the same name. We were impressed so we jotted down a couple of his recipes. Needless to say I bought the book.
I love this dish because it is so simple, using only a few core ingredients, it has a most delicious lemon flavour and the lamb just melts.
This new addition to our Greek family favourites
comes from Corfu.
About 2 kg shoulder of lamb in chunks
(supermarket has them chopped in pieces)
About 2kg waxy potatoes
(peeled and cut in half through the middle)
1 head of garlic
(outside papery skins removed, cut in half)
1 tablespoon dried oregano
3-6 bay leaves
2 tablespoons fresh oregano
(or marjoram)
3 tablespoons extra virgin olive oil
extra oil for drizzling
Juice of 2 large lemons
Salt/pepper
Preheat oven to 1900 C/gas mark 5. Combine the meat, potatoes and garlic in a large ovenproof casserole dish. Sprinkle with the dried and fresh herbs, olive oil, lemon juice, 100 ml water, 2 teaspoons of salt and plenty of black pepper. Mix together well, then nestle the pieces of meat down in amount the potatoes. Drizzle with a little more oil. Cover the casserole tightly with foil and a well fitting lid and bake for 3 hours until meat is falling off the bone. However, check after a couple of hours to make sure it doesn’t need more water.
Serve with a green salad and plenty of crusty bread.
It can also be cooked in a slow cooker overnight on low. I have used lamb chops, they don’t need as much cooking time.
Yum - I think this is going in the slow cooker on Sunday!
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