2019-07-01 The Australian Womens Weekly Food

SLOW-COOKED LAMB

PREP+COOKTIMEHOURSMINUTES



+STANDINGTIME   SERVES

kglambshouldershankon

tablespoonoliveoil

wholebulbsgarlic

halvedcrossways

kgpicklingonionspeeled

largestripslemonrind

bayleaves

teaspoonscrumbleddriedGreek

oregano(rigani)

⅓cup(ml)whitewine

⅓cup(ml)chickenstock

 PreheatoventoCCfan

Rubthelamballoverwithsaltand

freshlygroundblackpepper

 Heataflameproofbakingdish

overhighheatAddoilthenlamb 

cookuntillambiswellbrownedall

overTurnoffheatandremovelamb

frombakingdish

 Addgarliconionslemonrind

bayleavesoreganowineandstock

tothebakingdishPlacethelamb

ontopoftheonionsCoverthedish

tightlywithtwolayersoffoilRoast

for€hours‚minutes

 Removefoil roastthelambfor

afurtherhouroruntilthemeat

fallsfromtheboneeasily

 Standthelambcoveredwithfoil

for€minutesbeforeservingServe

withskordaliaandlemonwedges

ifdesired

SKORDALIA

PREP+COOKTIMEMINUTESSERVES

large(kg)waxypotatoes

peeledchopped

 clovesgarlicpeeled

½teaspoonsalt

¾cup(ml)extravirginoliveoil

 Placepotatoesandgarlicinalarge

saucepanAddsaltandenoughwater

tojustcoverBringtotheboilthen

simmerforabout†minutesoruntil

thepotatoesaresoftandbeginning

tobreakup

 Drainthepotatoesoverajug 

reservethecookingwaterMash

thepotatoesuntilsmoothgradually

addingtheoil

 Usealittleofthereservedwater

tomixtoasoftsmoothconsistency

Seasontotastewithsaltandfreshly

groundblackpepper

 #THEWEEKLYEATS

Greek Entertaining

TEST

KITCHEN

NOTES

Dried Greek oregano

is available from some

delicatessens in bunches.

To peel pickling onions,

drop into boiling water for

 minutes, or pour boiling

water over onions in a

heatproof bowl and stand

for  minutes. Drain and

cool; the skins will slip off.