Greek-style baked lamb with potatoes and olives
4 servings
180 minutes
Greek-style roasted lamb with potatoes and olives is a dish that reflects the rich flavor traditions of the Mediterranean. The recipe is based on tender lamb slow-cooked in the oven with aromatic herbs, white wine, and citrus notes of lemon, achieving amazing tenderness and flavor richness. The potatoes roasted alongside the meat absorb the spicy juices, while olives add a light tanginess. This combination makes the dish perfect for both a cozy family dinner and a festive feast. In Greece, such recipes are traditionally prepared in large quantities, symbolizing hospitality and love for dining with loved ones. Juicy slices of lamb infused with the pungent aroma of oregano create a harmonious balance of flavors, making this dish one of the most memorable in Greek cuisine.
1
Preheat the oven to 160 degrees.
2
Heat olive oil in a pan over medium heat. Add the lamb and fry for 2 minutes on each side until browned. Place in a heatproof dish.
- Olive oil: 1 tablespoon
- Lamb fillet: 1 kg
3
In a small bowl, mix sliced lemon, coarsely chopped onion, halved potatoes, minced garlic, wine, broth, and 4 sprigs of oregano. Season with pepper, transfer to the meat, cover with foil, and bake for 2 hours.
- Lemon: 1 piece
- Red onion: 1 head
- New red potatoes: 500 g
- Garlic: 3 cloves
- Dry white wine: 0.3 glass
- Chicken broth: 0.3 glass
- Oregano: 5 stem
- Greek olives (Kalamata): 0.5 glass
4
Remove the foil, drizzle the meat with juices, and add olives.
5
Increase the temperature to 180 degrees and fry for another 15 minutes until the potatoes are browned.
6
Transfer the meat to a plate, cover with foil, and let it rest for 10 minutes. Cut into pieces.
7
Arrange the meat and potatoes on plates and sprinkle with the remaining oregano leaves.
- Oregano: 5 stem
