Lamb with Lemon and Potatoes

Sometimes simple and easy offer the best comforting results. This slow baked lamb, with lemon and oodles of olive oil plus the simple addition of water and a few herbs, gently cooks in its own wonderful juices to form the most delicious gravy. If you love mediterranean food as I do, try this Greek recipe shared with me many years ago by a dear friend, who also loves this sun kissed land as much as I do.

10 minutes

2 hours

150°C

Ingredients

Large whole leg of lamb

- bone removed
1 whole bulb of garlic

- skin removed
3 large lemons
Heavy slug of Olive oil
700ml cold water
4-6 large potatoes

- peeled and quartered lengthways
Freshly ground black pepper
Sea salt
Large pinch dried Thyme
Large pinch dried Sage
Garnish
fresh coriander leaves or flat leaf parsley and a extra grind of freshly ground black pepper.

Instructions

01 Place lamb in an oven proof baking dish.
02 Pour over water, a good slug of olive oil, lemon juice and pieces of the whole lemon plus all the remaining ingredients.
03 Cover with a lid or tin foil, and bake in a moderate oven for a good 2 hours.
04 Serve hot with fresh coriander leaves or flat leaf parsley and extra grind of freshly ground black pepper.

Notes

This dish requires plenty of lemon and must be slowly baked for several hours to achieve perfection! It is possible to substitute chicken for the lamb, however, I believe lamb to be the best.