There’s nothing better than a plate of succulent slow cooked lamb with roasted potatoes in the cool, winter months. Serve Slow-Cooked Greek lamb with lemon roasted potatoes, and yoghurt with mint and cinnamon.
Slow-Cooked Greek Lamb with Lemon Roasted Potatoes
Serves 6
Ingredients:
1 tbsp olive oil
1.75kg whole lamb shoulder
1 tsp ground cinnamon, plus extra fordusting
2 tbsp chopped rosemary leaves
5 garlic cloves, crushed
2 red onions, thickly sliced
4 anchovies, chopped
2 tomatoes, thickly sliced
5 fresh bay leaves
1/3 cup lemon juice
2 cups chicken stock
Greek yoghurt and fresh mint leaves, to serve
Lemon Roasted Potatoes
1.5kg Desiree potatoes, cut into 3cm wedges
2 tbsp olive oil
1/2 cup lemon juice
1 1/2 cups chicken stock
Method:
Preheat oven to 150°C (fan-forced). Heat oil in a large flameproof roasting pan over a high heat. Season lamb with salt and pepper. Sear for 7 minutes, turning once, or until brown. Remove dish from heat and place lamb on a plate. Rub lamb all over with combined cinnamon, rosemary and garlic.
Add onion and anchovies to a dish. Top with half the tomato. Add lamb and bay leaves. Top with remaining tomato. Pour in lemon juice and stock. Seal with a sheet of baking paper and cover with a tight-fitting lid.
Cook for 3 1/2 to 4 hours, or until lamb is very tender. Uncover and bake for a further 20 minutes, or until golden. Cover with foil and keep warm.
Meanwhile, to make lemon roasted potatoes, place potatoes, oil, lemon juice and stock in a large roasting pan. Season with salt and pepper. Add to oven 2 hours before removing lamb. Potatoes should be nearly tender.
Once lamb is removed, increase oven temperature to 220°C (fan-forced). Cook potatoes for a further 30 to 45 minutes, or until golden.
Serve lamb with lemon roasted potatoes, and yoghurt and mint dusted with extra cinnamon.
