Greek cuisine · Meat & Kebab

Arni Ladorigani sto Tapsi

Lamb pieces with potatoes in a baking tray, slowly cooked golden brown with lemon, plenty of oregano and olive oil.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder (in pieces)
• 1 kg waxy potatoes
• 6 cloves garlic
• 2 tbsp dried oregano
• 2 lemons
• 120 ml olive oil
• 300 ml chicken broth
• 1 tsp mustard
• Salt, pepper

Instructions

1. Pat the lamb pieces dry and rub generously all over with salt, pepper and half of the oregano; peel the potatoes and cut into thick wedges.
2. Whisk together the olive oil, the juice of the lemons, the mustard, the finely grated garlic and the remaining oregano into a marinade.
3. Spread the lamb and potatoes in a large baking tray, pour over the marinade and mix everything thoroughly by hand so every piece is coated.
4. Pour in the chicken broth, seal the tray tightly with aluminum foil and cook in the preheated oven at 180°C top/bottom heat for 90 min.
5. Remove the foil, turn everything once and bake uncovered for another 35–45 min. until the meat and potatoes are golden brown and only an oily, lemony sauce remains on the bottom.
6. Let the tray rest for 10 min. and serve straight from it, spooning the pan juices over the potatoes.