Greek recipes: Greek lamb and potatoes
Continuing on with my Greek obsession. This weekend I made this Greek lamb and potatoes dish and served it with tzatziki and a green salad. My family and a few friend devoured this and we still had leftovers for lamb sandwiches the next day!
I have read many recipes for Greek lamb (including my sister’s from her cooking course) and they all seem to have very similar ingredients. Below is how I made it and it worked out perfectly. So easy and tastes so good. A great weekend recipe.
- 1 leg of lamb
- 4 large baking potatoes, peeled and cut into large chunks
- 2-3 garlic cloves, sliced
- 3 fresh rosemary sprigs
- fresh or dried oregano
- salt and pepper
- 2 bay leaves
- juice from 2 lemons
- 3 tablespoons olive oil
- 250 ml white wine
Turn the oven on to 150 C / 300 F.
Slit holes into the leg of lamb and poke in the garlic slices.
In a very large oven proof dish that has a lid, add the olive oil and place over a medium heat on the stove. Brown both sides of the lamb leg for about 10 minutes.
Turn off the heat. Cover the leg with a good amount of salt and pepper, bay leaves, rosemary, oregano and lemon juice. Pour the white wine into the dish.
Take the lamb out of the oven. Place all the potato chunks around the lamb and spoon over any juice that is in the pan. Cover again and cook for a further 1 hour.
Take the lid off and cook in the oven for a further 15 minutes until the potatoes have browned slightly.
Serve the Greek lamb and potatoes with tzatziki and a green salad. It’s that easy!