Lemon & Oregano Lamb

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Lemon & Oregano Lamb

Ingredients for 4 to 6 people

375ml or 1 ½ cups of fresh lemon juice (6 to 7 lemons)

125ml or ½ cup of olive oil and some extra for the potatoes

2 heaped tablespoons of dried oregano (Greek dried oregano is the best)

1.5kg leg of lamb

1.2kg potatoes, cut into nice big chunks

Salt & Pepper to taste

Recipe

Mix the lemon juice, olive oil, 1 heaped tablespoon of dried oregano in a bowl. Place the lamb on a tray and rub the lamb with salt and pepper. Cut small incision on the meat and pour the marinade over the lamb and push some of it in the incisions. Turn it over a couple of times to coat well. Cover with plastic wrap and refrigerate for ideally 24 hours.

Preheat the oven at 180 degrees (gas mark 4). Take the cling film off and cover the lamb with a sheet of greaseproof paper and then with foil, making sure the foil is covering your tray tightly. Bake for 1 hour. After an hour, turn the lamb over and cover again. Return to the oven and bake for another 2 hours.

In the meantime, place your nice big chunks of potatoes in a plastic bowl, drizzle with olive oil, salt, pepper and add the remaining 1 heaped teaspoon of dried oregano. Mix well and add the potatoes to the dish. Cover again and bake for another hour and a half, turning the potatoes once during this time. Remove the foil and greaseproof paper, shuffle the potatoes and put back in the oven for another 30 minutes or so until they turn golden brown.

Remove from the oven and rest the lamb for 5 minutes before tucking in. My favourite accompaniments for this wonderful and simple dish? A Greek salad with lots of feta, fresh bread and a glass of red wine…and that’s it…I am back home!

 

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