Dutch oven lamb with potatoes

Lamb with potatoes cooked in a Dutch oven is a favourite Sunday lunch dish for friends and family.

Materials for 4-6 servings:

Two lamb shoulders
150 ml extra virgin olive oil
Two small onions, quartered
1 kilo of peeled potatoes, cut into wedges
Four cloves of garlic
Three sprigs of oregano
One sprig of rosemary
One bay leaf
1 tsp. mild mustard
Two lemons, the juice
salt flower, black pepper

Procedure

Step 1

Preheat the oven to 180°C in the air. Put the meat in a bowl, oil it and season it well with salt and pepper.

Step 2

Put the potatoes, onions, garlic, oregano, rosemary, and bay leaves in a pot, season with salt and pepper, and add the lamb.

Step 3

Mix the mustard with the lemon juice and pour the mixture over the meat. Add 200 ml of water to the pot and close the lid. Bake the lamb in the oven for 1 hour and 30 minutes. Remove the lid and bake for about 30 minutes until the meat is well browned.

Serve immediately.

Styling: Tzannis Sifnaios – Food Styling: Makis Georgiadis – Photos: STUDIO LM

Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.

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