The Times Magazine 51side. I usually judge by looking at the
bone – when the blood disappears,
I turn the cutlets over.- Once the cutlets are cooked to your
liking, set them out on a platter, drizzle
with a little olive oil and generously
sprinkle with salt. Serve the cutlets and
carrots with mashed potatoes, and
spoon any remaining butter mixture
over the top.
SLOW-ROASTED GREEK LAMB
SHOULDER WITH LEMON AND
OREGANO POTATOES
Serves 12Serve this with tzatziki and a Greek
salad – you’ll feel like you’re feasting
in the Med.- 2 x 2kg lamb shoulders
(on the bone) - 10 garlic cloves, thickly sliced
- 12 sprigs rosemary
- 60ml freshly squeezed lemon juice
- 2 tbsp olive oil
- 12 sprigs oregano, leaves removed
- 5 tsp sea salt
- Freshly ground black pepper
- 2.5kg waxy potatoes
- Preheat the oven to 140C (160C
non-fan). Using a sharp knife, cut
slits all over the lamb shoulders and
fill each with a garlic slice and sprig
of rosemary. - Place each lamb shoulder into its
own baking dish. Drizzle each with a
quarter of the lemon juice and olive
oil, then sprinkle with a quarter of the
oregano leaves and sea salt. Season
with pepper. - Cover the lamb with foil and roast
for 1 hour. Remove from the oven, lift
the foil and baste all over with the pan
juices. Re-cover with foil and place
back into the oven for a further hour. - Peel the potatoes and cut into even
pieces (about 4cm). Toss the potatoes
in a bowl with the remaining lemon
juice, olive oil, oregano and salt. - Remove the lamb from the oven and
discard the foil. Baste again and add
the potatoes to each baking dish. Put
back into the oven for another hour. - Remove from the oven, turn the
potatoes and baste the lamb again.
Return to the oven for a final
30 minutes. You’ll know the lamb is
cooked when the meat easily falls off
the bone when prodded with a fork.
RECIPES Jane and Jimmy Barnes
PHOTOGRAPHS Alan Benson
Eat!
MEAT