Greek style Lamb and Potatoes

The other half was watching a Rick Stein programme one evening after I had gone to bed and liked what he saw… He KNEW that if he recorded it and showed me the next day he would get it for tea very soon! He’s not daft!

This was cooked in an outdoor wood oven on tv but I just used a normal home oven and still got amazing results. This is so simple a child could do it and so tasty.

serves 4
prep time – 5 mins
cooking time 2 – 3 hours
Lamb shoulder cut into large chunks – enough for 4 people.
4 large potatoes – peeled and cut into rough wedges
Oregano – 2 tbsp
Olive Oil
Juice of 4 lemons
2 large sprigs of fresh Rosemary
5 cloves of garlic – Sliced.

Place all the ingredients in an ovenproof dish so that everything is quite spaced out and cover with a generous helping of olive oil – on the tv it said ” don’t stint on the olive oil, lemon juice and oregano”  so I didnt!  Mix it all together.

I cut chunks off a whole shoulder of lamb but then threw the rest on the bone into the dish too as I didn’t want to waste any lamb.


Cover with foil and cook on a low heat around 150 degrees for between 2- 3 hours. Just check that the potoes are done and the lamb is tender and falling apart and that’s it! Beautiful food does not have to be difficut.

Serve with some crusty bread to dip in the lemony, garlicy oil that ensues!

It is not a very picturesque dish so I hope you get the gist from this photo!



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