Continuing the Greek theme, and because it’s simply too hot to be cooking at the moment I thought I’d share this little beauty with you.
It does need two and a half hours in the oven, but you aren’t required to spend any time at the hob before it goes in! This is nothing more than an assembly job.
The recipe given below will serve two, with lots of crusty bread on the side, but you can very easily adjust the quantities to serve more. You could replace the diced lamb with lamb chops, lamb steaks, lamb shanks or even a whole leg or shoulder depending on the numbers you want to feed. It’s perfect one pot cooking and will happily cook away quietly leaving you to enjoy the sunshine and the company!
For two of us I used :
1tb diced lamb
8 baby new potatoes (two large ones would do too)
4 cloves of garlic
Sprigs of mint, marjoram and rosemary
¼ pint of lamb stock
Salt and pepper to taste
1tb olive oil
In a medium casserole add the olive oil, lamb, baby potatoes and whole peeled garlic cloves. Season to taste with salt and pepper.
Either finely chop the rosemary and mint or, pop the large mint leaves and rosemary in a muslin square and tie into a little package. Bruise the little parcel before adding it to the pan if you do this. Add the leaves of marjoram and the small mint leaves.
Halve the lemon and gently squeeze some of the juice from one half over the meat mixture, quarter it and add to the casserole. Pour over the stock and stir well to combine.
Cover with a lid and pop into the oven and leave to cook quietly until the lamb is cooked and falling apart. I cooked mine at 150oC / 275 o F / gas mark 2 for 2 ½ hours, uncovering for the last half an hour.
note : the lemon flavour is quite strong so omit the quarters if you prefer a less lemony flavour. There will be pips in the finished dish, so take care when eating.