Ingredients
ServingsOriginal: Serves 6
- Lamb shoulder, bone-in2 kg
- Potatoes1 kg
- Garlic10 cloves
- Lemons2
- Dried oregano2 tbsp
- Cinnamon stick1
- Bay leaves3
- Olive oil100 ml
- Halloumi, optional200 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut deep slits into the lamb and push a sliver of garlic into each.
Rub the meat with salt, pepper, oregano, olive oil and lemon juice.
Leave the lamb to marinate in the fridge for at least four hours.
Cut the potatoes into large wedges and lay them in the base of a clay dish.
Set the meat on the potatoes and add the bay, cinnamon and lemon halves.
Cover it and seal the join with a strip of dough or a double layer of foil.
Bake at 160 °C for five hours without opening it and rest it twenty minutes.
