Greek Lamb, the beginning of my German experience

We are now moving on to my Germany experience. It’s been a little challenging to say the least – certain ingredients have been a nightmare to get hold of. If I have been able to get the ingredients, I have been paying over the odds for them. Failing that I have been substituting like mad with genuinely unsuitable products, for the recipes. The upside is that I am making it work – therefore this is a positive thing.

Greek Lamb

1kg lamb

1 large garlic clove, sliced
½ tsp oregano
½ tsp thyme
½ tsp savory
Salt and pepper to taste
8 large potatoes, peeled and halved
450ml lamb and chicken stock
2tbsp chopped fresh parsley
 

1. Preheat the oven to 160˚C.
2. Place the lamb in a fairly large casserole dish. Sprinkle the garlic slivers, herbs, salt and pepper, over the lamb.
3. Place the potatoes around the lamb and season a little, then pour the stock around the lamb.
4. Cover and cook in the oven for 3 ½ hours or until the lamb is tender. Prep and make your sides during this time.
5. Move the meat and potatoes to a serving plate. Pour the meaty juices into a saucepan and cook quickly until the liquid has reduced. Serve the juices over the meat, potatoes and chosen sides.