Greek-inspired baked lamb
Greek-inspired lamb and potatoes baked with oregano and rosemary, with petits pois à la Française, followed by coconut cake on Monday 15 February 2021
This was my mother’s birthday dinner. We saw something to this effect being cooked on Rick Stein’s From Venice to Istanbul and it looked so delicious that Ma requested it for her birthday. I duly obliged.
Serves 3
2-3 Barnsley lamb chops, depending on size and hunger
3 large potatoes, peeled and sliced into thick (1.5-2cm) slices
Olive oil
1 lemon
6 cloves garlic
1/2 teaspoon dried oregano
1 large sprig of rosemary
Salt and pepper
Heat the oven to 180º Celsius.
In a large bowl, tumble together the lamb and potatoes with the oregano and the juice from the lemon, a generous seasoning of salt and pepper, and plenty of olive oil.
Tip into a roasting tin, scatter the top with the rosemary sprig and nestle the garlic cloves, whole and in their skins, among the potatoes.
Bake for one hour, or until the meat is cooked and the potatoes have crisped. Turn the meat once during cooking.
Serve immediately, ensuring that everyone has at least one garlic clove to smear over their food.
