Roasted Lamb with Potatoes and Oregano

La storia di questo piatto

This is the taste of a Greek Sunday table, where lamb shoulder turns tender and golden potatoes soak up every drop of lemon and olive oil. A home kitchen's quiet ritual, not an ancient recipe, but one that carries the soul of Greece in every bite.

Ingredienti

• 1200 g Boneless lamb shoulder
• 800 g Yellow waxy potatoes
• 2 medium White onion
• 4 cloves Garlic clove
• 3 tablespoons Dried Greek oregano
• 2 whole Lemon
• 150 ml Extra virgin olive oil
• 400 ml Hot water
• 20 g Sea salt
• 1 teaspoon Freshly ground black pepper
• 3 sprigs Fresh rosemary sprigs
• 150 ml Dry white wine

Preparazione

1. Cut the lamb into 5–6 cm chunks and pat thoroughly dry with paper towels: if it remains damp, it won't brown but will turn grey. Season with salt, pepper, 2 tablespoons of oregano, a drizzle of oil (about 2 tablespoons, taken from the 150 ml total), the zest of 1 lemon grated fine, and massage the meat well with your hands.
2. Let the seasoned lamb rest for 15 minutes so the flavors penetrate. Meanwhile, peel the onions and slice them into wedges, crush the garlic, and cut the potatoes into very thick slices.
3. Heat the remaining oil in a wide roasting pan or casserole suitable for both stovetop and oven over medium-high heat. Brown the lamb in two batches without crowding the pan—overcrowding causes the meat to steam rather than brown. A dark crust should form on each side; the inside stays raw and will cook later. Transfer the pieces to a plate.
4. In the same pan without washing it, soften the onions and crushed garlic for 5–6 minutes, stirring often so they don't burn. Deglaze with the white wine and let it evaporate for 2–3 minutes, scraping the bottom with a wooden spoon.
5. Return the lamb to the pan, add the juice of 1 lemon (save the other lemon for finishing), the hot water, and 1 rosemary sprig. Cover tightly with foil and braise in a 160°C oven for 1 hour and 30 minutes.
6. Remove the foil, add the potatoes and the remaining tablespoon of oregano, stirring well so everything absorbs the cooking liquid. Cover again and continue braising at 160°C for another 45 minutes, until the potatoes are almost tender.
7. Remove the foil, increase the oven to 190°C, and roast uncovered for 20–25 minutes to brown, checking after 20 minutes to prevent the meat from drying out. The potatoes should turn golden on the surface and the lamb should be so tender it shreds with a fork.
8. Remove from the oven and let the pan rest for 5 minutes. Remove the cooked rosemary sprig, garnish with the remaining fresh rosemary (2 sprigs) torn by hand and a squeeze of juice from the second lemon to brighten all the flavors. Bring the whole pan to the table, hot and steaming.