Let me start by saying that lamb is an expensive, but delicious meat. Don’t expect to make this dish for cheap.
While this recipe is rather common and easy to make – found mostly in the villages of Greece – it tastes wonderful. If you ever find lamb on sale, I can’t imagine not buying it to make this delicious meal.
- ½ leg of lamb, bone cut out and cut in portions
- 2½ pounds of small- to medium-sized Yukon Gold potatoes (about eight)
- 4 oz of crumbled feta cheese
- 6 cloves of garlic, crushed
- ½ teaspoon of oregano
- ⅓ cup plus 1 tablespoon olive oil
- 2 cups of water
- Salt and pepper to taste
- Pre-heat the oven to 390°.
- Rinse the lamb portions and peel the potatoes.
- On a hard surface, wrap a potato in a cloth and crush it with a flat stone – I used a Dutch oven – but not completely. The potatoes should still retain most of their form.
- Place the lamb in the center of a Dutch oven, with the potatoes around it.
- Spread the garlic, oregano, salt, and pepper evenly over the entire dish.
- Add the olive oil.
- Add the water. (I’ve forgotten the water and had the dish turn out just fine.)
- Cover the dish with aluminum foil.
- Place in pre-heated oven for 1 hour.
- Remove from oven, turn both the lamb and potatoes over (plastic tongs work best for this) and remove foil.
- Spread the feta cheese evenly over the potatoes (optionally, spread it over the lamb as well).
- Put back into the oven for 30 minutes. It should color nicely.
Source: Authentic Greek Recipes