The Sunday roast is really really close to our hearts – it brings family and friends together. So let’s prepare a hearty meal with lamp and potatoes, and let grape mollases, herbs and orange peel do the rest! No doubt you’ll pull it off to perfection!
Serves: 6 Preparation time: 15′ Cooks in: 1:50′ Ready in: 2h + 5′
2 kgr lamb, in portions
2 tbsp butter melted
1/3 cup grape molasses
4 tbsp extra-virgin olive oil
2 onions grated
3 garlic cloves finely chopped
1 large glass dry red wine
2 tbsp red wine vinegar
2-3 orange peel
1 kgr baby potatoes
salt, black pepper freshly ground
In a large pot heat olive oil and half butter and brown lamp in batches on all sides. Transfer on a plate.
Add remaining butter in the same pot and cook onion and garlic for 1 minute until fragrant. Stir in lamp pieces, season well with salt and pepper and pour in wine. When alcohol evaporates stir in wine mixed with vinegar and allow to bubble.
Preheat oven at 200C. In a bowl season well potatoes with salt, pepper and thyme.
Transfer lamb and potatoes in a Dutch oven. Snuggle orange peels between meat and potatoes and pour over with pot juices. Bake for 1 hour and 30 minutes or until meat and potatoes are cooked through and tender. For a perfect color, remove the lid for the last 15 minutes or so.
Remove orange peel and serve warm with a nice green salad.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η ελληνική συνταγή: Κατσικάκι με πετιμέζι στη γάστρα