#roastgoat

[cookarchitect-blog]

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[breaktheplate]

How to Make Traditional Greek Leg of Lamb/Goat with Potatoes (arnaki/katsikaki sto fourno me patates)

Roast lamb (or goat), with potatoes is a delicious, traditional dish that is most popular during the Easter Celebration in Greece. You can use either goat or lamb, the only difference is that lamb has more fat. The recipe below is the one my family has been using for generations.

2 legs of lamb or goat (about 4lb 6.5oz)

4lb 6.5oz of potatoes, peeled and chopped

2 tbsp of mustard

1/2 cup of margarine

3-4 cloves of garlic, peeled and chopped

1 cup of fresh-squeezed lemon juice

2 tbsp of salt

1 tsp of pepper

2 cups of water

1/2 tsp of ground oregano

1 tsp of ground thyme

Traditional Roast Leg of Lamp (or Goat) with potatoes

Wash the meat very well and pat it dry with paper towel. Then use a little of the lemon juice to evenly cover the meat, and carefully spread the mustard all over it too. Sprinkle a little of the salt and pepper all over the top of the meat, then use a knife to poke small holes in several places in the meat. Take the pieces of chopped garlic and insert them into the holes you make with the knife. Once this is done, set the meat aside.

Wash, peel and cut the potatoes in large pieces. Put them in a large bowl, and sprinkle a little of the salt and pepper, and add 1tbsp of mustard into the bowl, and mix it all together evenly with your hands (until the potatoes are evenly coated). Coat the bottom of a large baking dish with margarine, then put the meat in the middle, add the potatoes around the meat (to surround it), and add the rest of the salt and pepper, thyme, the rest of the lemon juice and water, and cut small pieces of margarine to place evenly around the inside of the dish. Cover the baking dish with aluminum foil, put it in the oven (preheated to 350F degrees) and let it bake for an hour. Then remove the aluminum foil, and continue cooking it for another hour and 30 minutes (until the potatoes and meat are a nice golden brown). Add the oregano about 30 minutes before the food is ready. Enjoy!

Greek cooking secrets…

The oregano is added at the end, because otherwise it makes the food taste bitter.

Photo credit http://bit.ly/1CmfYI7

[therealbuffalo]

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