Slow cooked Lamb with Garlic, Origanum, Lemon and Potatoes
This recipe was shared by Don. He says the recipe is from Rick Stein’s Mediterranean book.
“It’s dead easy to make. The only thing I do different is to cook the shoulder whole, then remove the bone, when it’s done, simply by cutting down the middle along the length of the shoulder, grasping the bit of bone that sticks out and giving it a shake. The bone comes out clean as a whistle. After that I cut up the meat into portions and serve.”
- 2 x 1kg Shoulders of Lamb (each one cut into 3 large chunks through the bone).
- 2kg waxy maincrop potatoes (such as Desiree), peeled and cut into 5-6cm chunks.
- 1 head of Garlic (outside papery skins removed), cut in half through the middle.
- 1 tablespoon dried Origanum.
- 3-6 Fresh Bay Leaves
- 2 tablespoons fresh Origanum leaves
- 3 tablespoons Extra Virgin Olive oil (plus extra for drizzling)
- Juice 2 large Lemons
- Salt and freshly ground Black pepper
- Preheat the oven to 190° Celsius.
- Combine the Meat, Potatoes and Garlic in a large ovenproof casserole dish.
- Sprinkle with the dried and fresh Herbs, Olive oil, Lemon juice, 100ml water, 2 teaspoons of Salt and plenty of Black Pepper.
- Mix together well, then nestle the pieces of Meat down in among the Potatoes. Drizzle with a little more oil.
- Cover the Casserole tightly with foil and a well-fitting lid and bake for three hours until the meat is falling off the bone. (Check after a couple of hours to make sure it doesn’t need a little more water).