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Slow Cooked Greek Lamb with Lemon Roasted Potatoes

Slow Cooked Greek Lamb with Lemon Roasted Potatoes

Slow Cooked Greek Lamb with Lemon Roasted Potatoes

Slow Cooked Greek Lamb with Lemon Roasted Potatoes. There’s nothing better than a plate of succulent slow cooked lamb with roasted potatoes in the cool, winter months. 

Serves 6


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

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 220ÆC (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. 

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