The type of meat you’re most likely to find on a Greek table is lamb. Lamb meat dominates the majority of meaty dishes that are considered staples in Greek cuisine. Best known staple is our Sunday roast, a dish that our moms would make at least two Sundays a month! A dish that everyone in the family would relish and appreciate and one that we always love to prepare. It doesn’t need many ingredients, just a few but essential ones, mostly it needs time in order to get the meat roasted perfectly.
Greek roast lamb
Yields 6 persons
2 kg shoulder or leg of lamb
1 cup olive oil
3-4 tablespoons dry oregano
3-4 garlic cloves thickly sliced
The juice of two lemons
12 large potatoes peeled and quartered
Place the lamb in a large oven pan. Drizzle with half the oil, add the garlic, half of the oregano, salt and pepper and rub the surface of the meat thoroughly. Add some water- about ½ glass. Place the pan in the oven and let roast for 1 hour. In the meantime peel the potatoes and cut them in quarters. In a large bowl mix the potatoes with the remained oil and oregano, some more salt and pepper.
Remove the pan from the oven. Arrange the potatoes round the meat, pour on them the remaining oil from the bowl and put the pan back in the oven and roast for about two hours more. When meat and potatoes are golden brown cover with foil and continue to cook. Our roast lamb will be ready when meat and potatoes are as tender as it can get!