Classic Greek recipe, ideal for a family lunch on Sunday!
10 big potatoes
Juice of 2 big lemons
5 cloves garlic, finely chopped
2 tablespoons mustard
Salt
Pepper
Oregano
½ wineglass olive oil
1 glass water
PREPARATION
Wash the potatoes well, cut them in quarters and put them in the hull.
Sprinkle with salt, pepper and oregano.
Wash the meat well, sprinkle it with salt, pepper and oregano ...
...and put it in the hull, too.
Put the olive oil, the mustard, the lemon juice and the garlic in food processor and mix thoroughly until you have a cream.
Pour the cream over the meat and potatoes.
Add the water and cover the hull.
Preheat the oven to 200ο C and cook for 1 ½ hour.
Uncover the hull a few minutes before you turn off the heat and cook until golden brown.
Serve with fresh salad, tzatziki, crusty fresh bread and good wine.
INGREDIENTS
2kg shoulder of lamb, cut in portions 10 big potatoes
Juice of 2 big lemons
5 cloves garlic, finely chopped
2 tablespoons mustard
Salt
Pepper
Oregano
½ wineglass olive oil
1 glass water
PREPARATION
Wash the potatoes well, cut them in quarters and put them in the hull.
Sprinkle with salt, pepper and oregano.
Wash the meat well, sprinkle it with salt, pepper and oregano ...
Put the olive oil, the mustard, the lemon juice and the garlic in food processor and mix thoroughly until you have a cream.
Pour the cream over the meat and potatoes.
Preheat the oven to 200ο C and cook for 1 ½ hour.
Uncover the hull a few minutes before you turn off the heat and cook until golden brown.
Serve with fresh salad, tzatziki, crusty fresh bread and good wine.
GOOD LUCK!!!
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