Lamb and Potato

On those hot summer days I love this dish which takes me back to the Island of Corfu eating this dish in one of the many Tavernas with the smell of this dish cooking in their wood ovens.

While I cant replicate it 100% it's quite near. It's not one of those recipes that is weighed out. You just cooke the amount for the people who are eating. You will need some Lamb with or without the bone, Potato, Garlic about 3 to 4 cloves, one onion, Olive oil, fresh lemon salt and pepper. Please note don't skimp on the olive oil, light olive oil will do.

Cut the potato so you get lots of edges to go crisp and the lamb pieces into a large baking tin. (I use and old one so I can finish it off in the Barbecue) Cut the onion (I added this from the original) and the cut garlic. Add the rosemary and Oregano, salt and pepper, Squeeze the fresh lemon then give a good mix and leave to stand covered in foil until ready to cook.

Heat your oven to 150 C fan or 160 C and cook for one hour in the middle of your oven, covered in foil. Then even continue in the oven or on a Barbecue with a lid closed and foil removed for a further hour to crisp up the potatoes.

Serve with a nice Greek salad and flatbreads or better still some Greek Bread

Yamas