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GREEK LAMB

GREEK LAMB


45 ml olive oil

900 g small new potatoes, scraped, or old potatoes, peeled and cut into cubes

1.25kg boned shoulder of lamb, cut into cubes

2 large onions, skinned and sliced

15 ml flour

300 ml dry white wine

350 g tomatoes, skinned and chopped

30 ml wine vinegar

2 cinnamon sticks

2 bay leaves

15 ml chopped fresh thyme or 5 ml dried

salt and pepper

thyme sprigs, to garnish


  1. Heat 30 ml of the oil in a large flameproof casserole. Pierce each potato with a sharp knife, add to the casserole and fry over moderate heat until golden on all sides. Remove from the oil with a slotted spoon and drain on absorbent kitchen paper.

  2. Heat the remaining oil in the casserole, add the lamb and onions and fry over moderate heat until browned on all sides. Sprinkle in the flour and fry 1 further minute, stirring until absorbed.

  3. Pour the wine into the casserole and add the tomatoes and wine vinegar. Bring slowly to the boil, then lower the heat and add the cinnamon, bay leaves, chopped thyme and seasoning to taste. Cover and simmer gently for 1 hour, stirring occasionally.

  4. Add the fried potatoes to the casserole and continue simmering for a further 1 hour, or until the lamb and potatoes are tender. Remove the cinnamon sticks and bay leaves, then taste and adjust seasoning. Garnish with thyme sprigs and serve immediately.
    Note: If you find the thought of boning a shoulder of lamb yourself too daunting, ask your butcher to do it. Be sure to give enough advance notice.

    Serves 4 – 6 


GREEK LAMB

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