Karen Martini's Greek-style lamb roast

Name: Karen Martini's Greek-style lamb roast
Cook time: 1 h 30 min
Yield: 6
Cuisine: Greek
Ingredients: 1 tbsp black peppercorns; 1 garlic bulb, skin on, cloves separated and bruised; 3 tbsp salt flakes; zest and juice of 6 lemons (250ml juice); 200ml extra virgin olive oil; 4 fresh bay leaves; 4 tbsp dried Greek oregano; 2.5kg lamb forequarter, cut into 10 pieces (ask your butcher); 6 large, waxy, yellow-fleshed potatoes, peeled and cut into 3–4cm wedges; 1 large onion, skin on, cut into 8 wedges; 200ml water or beer (use water for gluten-free)

Karen Martini

June 3, 2022

Serve this rustic lamb roast with feta, salad and bread.William Meppem

Time:1-2 hoursServes:6

I love slow-roasted lamb and I cook it in many subtly varied ways. This version is inspired by the rustic cooking of the mountain villages of Greece. This is a dryish braise, or a wettish roast … either way, the result is a richly sticky and intensely flavoured dish, scented with oregano and bay, with plenty of lemon brightening and slicing through the richness. Serve with a lightly dressed bitter leaf salad, large chunks of firm feta and bread to mop up all the juices.

Ingredients

1 tbsp black peppercorns
1 garlic bulb, skin on, cloves separated and bruised
3 tbsp salt flakes
zest and juice of 6 lemons (250ml juice)
200ml extra virgin olive oil
4 fresh bay leaves
4 tbsp dried Greek oregano
2.5kg lamb forequarter, cut into 10 pieces (ask your butcher)
6 large, waxy, yellow-fleshed potatoes, peeled and cut into 3–4cm wedges
1 large onion, skin on, cut into 8 wedges
200ml water or beer (use water for gluten-free)

To serve

bitter leaf salad
firm Greek feta
bread

Method

Step 1
Preheat the oven to 165C fan-forced (185C conventional).
Step 2
Using a mortar and pestle, crush the peppercorns, then add the garlic and bruise well, skin and all. Add the salt and lemon zest and combine well.
Step 3
Add the garlic mix to a large bowl, then add the lemon juice, oil, bay leaves and oregano, and combine. Add the lamb, potato and onion and toss through the marinade.
Step 4
Pick out the lamb and arrange on a large, heavy roasting tray, then follow with the potato and onion, distributing evenly. Add the water/beer to the marinade bowl, stir to combine, then pour over the tray. Seal with baking paper, then foil and roast for 1½ hours.
Step 5
Remove the foil and paper and cook for another hour, then increase the heat to 230C fan-forced (250C conventional) and cook for 30 minutes until deeply coloured with rich, reduced juices.
Step 6
Serve with a bitter leaf salad, firm Greek feta and ample bread.