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Arni Lemonato | Tender Braised Lemon Lamb Stew
(0)
115 min
Masterpiece
Knuspr-Küche
Ein traditioneller griechischer Schmortopf-Klassiker: Zart geschmorte Lammkeule in einer aromatischen Zitronen-Oregano-Weißwein-Sauce, zusammen mit saftigen Kartoffeln langsam geschmort.
Preparation method
Preparation & Searing
Preheat the oven to 170 °C top/bottom heat. Pat the leg of lamb dry, cut into pieces about 4–5 cm in size, and season generously all over with salt and freshly ground pepper.
Peel the onions and coarsely dice them. Peel the garlic and finely chop it. Peel the potatoes and halve or quarter them depending on their size. Rinse the lemons with hot water, finely grate the zest of one lemon, and juice both lemons.
Heat 3 tablespoons of olive oil in a large ovenproof casserole dish (or roasting pan). Sear the lamb pieces in batches over high heat on all sides until they develop a nice golden-brown crust. Then remove the meat and set aside.
Chef's tip
Traditionally Greek: A drizzle of Greek extra virgin olive oil over the dish just before serving adds even more freshness and sheen to the lemon sauce.
A simple Greek village salad (Choriatiki) and crusty sourdough bread for dipping into the delicious sauce make the perfect accompaniment.
150 min
Under an hour
