Slow cooked lamb with garlic, oregano, lemon and potatoes.
This is a lovely recipe that’s easy to cook and recreates some of the flavours of the eastern Mediterranean.
- Lamb – a shoulder or leg joint cut into several large chunks
- Potatoes – waxy if possible
- Dried oregano
- Bay leaves
- Olive oil
- Salt and pepper
Place the lamb potatoes and garlic (don’t worry about peeling it) in a casserole dish. Then add the oregano, bay leaves, olive oil and lemon juice.
Give it a mix – go on get your hands in. Season with salt and pepper and add some more olive oil and water to cover the lamb.
Place in the oven, at around 190C for approximately 3 hours.
Serve with green ‘runner’ beans and a nice glass of red wine.