Can't go? Why not try a Greek speciality instead
I spent the weekend waving people off on their holidays. I’m not the envious type but I did feel left behind and longing for an adventure myself.
Having no plans to go away, which I am pretty bummed about, I have decided to have a culinary adventure this week and try out some dishes of holidays past.
There is talk that the sun may make an appearance this week so I may even get the chance to eat al fresco. Oh the joys.
First up is Greece and a delicious leg of lamb with oregano and lemon. I have tried this recipe many times and it has the full flavours of Greece; it also has a very comforting quality that is perfect for this mixed weather that we are having at the moment.
Tomorrow I will bring you another dish from my travels. Next up is Brazil.
Leg of lamb with oregano and lemon
Serves 6
Ingredients
- 1.5kg leg of lamb (on the bone)
- Juice of 2 lemons
- 1 tbsp dried oregano
- 50g butter
- 3 tbsp olive oil
- 4 large potatoes
Instructions
- Preheat the oven to 220C. Rinse and trim the lamb of excess fat and put it in a large baking dish. Rub the lamb all over with the lemon juice, season well with salt and pepper and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 250ml water around the lamb and drizzle the olive oil around it as well. Bake for about 15-30 minutes on each side, until it is browned all over.
- Meanwhile peel the potatoes and cut them into bite-sized pieces. Scatter them in the baking dish around the browned lamb, add some salt and turn them over with a wooden spoon to coat them in the juice. Add a little more water if it has evaporated. Cover the baking tray with foil, lower the heat to 180C and bake for 2 and half hours, turning the lamb over at least once during this time and shuffling the potatoes. If the lamb isn’t browned enough, remove the foil for the final 30 minutes of cooking.