Greek-style Patatato with Lemon and Herbs

Ingredients

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 4 lemons, juiced 4 lemons, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup olive oil 1/4 cup olive oil
• 2 tablespoons dried oregano 2 tablespoons dried oregano
• 2 tablespoons dried thyme 2 tablespoons dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb chunks, lemon juice, minced garlic, olive oil, dried oregano, dried thyme, bay leaves, salt, and pepper. Mix well to ensure the lamb is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. 2.
   Preheat the oven to 160°C (320°F).
3. 3.
   In a large oven-safe pot or Dutch oven, arrange the marinated lamb chunks in a single layer. Add the potatoes on top of the lamb.
4. 4.
   Pour the marinade over the lamb and potatoes, ensuring they are well coated.
5. 5.
   Cover the pot with a lid or aluminum foil and place it in the preheated oven. Cook for approximately 3 hours, or until the lamb is tender and the potatoes are cooked through.
6. 6.
   Once cooked, remove the lid or foil and increase the oven temperature to 220°C (430°F). Return the pot to the oven and cook for an additional 15-20 minutes, or until the lamb and potatoes are golden and slightly crispy.
7. 7.
   Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb — Choose a tender cut of lamb, such as lamb shoulder, for the best results. Trim off excess fat before marinating.
• Potatoes — Opt for starchy potatoes, like Russet or Yukon Gold, as they hold their shape well during cooking and absorb the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of lemon zest over the dish before serving.
• If you prefer a thicker sauce, you can remove the cooked lamb and potatoes from the pot and simmer the remaining liquid on the stovetop until it reduces to your desired consistency.
• Serve the Patatato with a side of Greek salad and crusty bread to complete the meal.

Serving advice

Serve the Greek-style Patatato hot, straight from the oven. It pairs well with a dollop of tzatziki sauce and a squeeze of fresh lemon juice.

Presentation advice

Present the Patatato in a large serving dish, allowing the golden lamb and potatoes to take center stage. Garnish with fresh parsley for a pop of color.