Foodbook #564 roasted lamb with potatoes


Good morning my friends, something special for all of you today , a food that we love eat it in Greece when we want to celebrate something, let’s see and do it together


4 kg lamb, preferably shoulder and leg, cut into portions and well washed
1 kg of potatoes, peeled and chopped quinces
5 cloves of garlic (or garlic colors we want and endure), cleaned and cut into slices
the leaflets from 7 - 8 twigs
skewers anagan, chopped, or 3 tsp. soup answer gani dry, grated
1 teaspoon thyme soup dried, grated
2 teaspoons mustard soup, preferably spicy
lesson of 1 lemon, whole and preferably organic
juice of 2 lemons (or for our lemon a difference)
150 ml white dry wine
200 ml olive oil
salt, freshly ground pepper


Preheat the oven to 180 ° C in air mode.

In a small bowl, mix the garlic with the lemon zest and half the amount of thyme.

Put the lamb in a large pot or pan and with a small and sharp knife open small slits in the meat and insert the garlic slices with the zest and thyme. Put the potatoes in the hull, season with salt and pepper and sprinkle with oregano. In a small bowl, mix the olive oil with the mustard, lemon and wine and pour over the food. Cover the hull with the lid or, if we have used a pan, with oil paste and aluminum foil and cook for about 2 hours or until the meat is soft. Uncover the pan, sprinkle with the remaining thyme, mix the potatoes gently, turn the pieces of meat and continue cooking for another 20 minutes, until the potatoes and the lamb are well browned.

As you can see it’s not difficult, give this a try

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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