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Arni me Patates sto Fourno

Serves 4 to 6 Entree meat

Arni me Patates sto Fourno

Arni me Patates sto Fourno graces the Sunday tables of Greece with its unpretentious charm and abundant flavor. Passed down through generations, this dish embraces the simplicity of family cooking, where olive oil flows generously, salt is sprinkled by instinct, and lemons are always ready to lend their brightness. It's the kind of meal that doesn't just fill the stomach but also warms the spirit, echoing the heart of Greek home life.

The taste is a harmonious blend of tender lamb and golden potatoes, infused with the warmth of garlic and the earthy scent of oregano. Each bite is a dance between the succulent meat and the crispy, lemon-kissed potatoes, creating a comforting and satisfying experience. It's a dish that needs no special occasion but makes every Sunday feel special in its own right.

Ingredients

  • 1.5 kgleg of lamb
  • 1.5 kgpotatoes — wedged
  • 120 mlolive oil
  • 2lemons
  • 2 tsporegano
  • 6 clovesgarlic
  • 200 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 180°C (350°F). Begin by preparing the leg of lamb. Rub the lamb generously with fine sea salt, 2 teaspoons of oregano, and the juice of 1 lemon. Make sure to massage these ingredients into the meat thoroughly to ensure even seasoning and flavor penetration.
  2. Peel and cut the potatoes into large wedges. Place them in a large roasting pan, ensuring they are spread out evenly. Drizzle 60 ml of olive oil over the potatoes and season with salt and black pepper to taste. Toss them gently to coat well with the oil and seasoning.
  3. In a large skillet over medium-high heat, add the remaining 60 ml of olive oil. Once the oil is shimmering, carefully add the seasoned lamb. Brown the lamb on all sides until it develops a deep, golden crust. This should take about 3-4 minutes per side, and it enhances the flavor by sealing in the juices.
  4. Transfer the browned lamb to the roasting pan, nestling it among the potatoes. Crush 6 cloves of garlic and scatter them around the lamb and potatoes. Pour 200 ml of water into the pan to create steam and keep the meat moist during roasting.
  5. Squeeze the juice of the second lemon over the lamb and potatoes. Cover the roasting pan tightly with aluminum foil to trap the steam, which will help tenderize the meat. Place the pan in the preheated oven.
  6. Roast for about 1.5 to 2 hours, occasionally checking the liquid level and adding more water if necessary to prevent drying. The lamb is done when it is tender enough to pull apart easily with a fork and the potatoes are golden and soft.
  7. Once cooked, remove the foil and increase the oven temperature to 200°C (400°F). Roast for an additional 15-20 minutes to allow the lamb and potatoes to develop a crispy, caramelized exterior. The aroma will be rich and inviting.
  8. Remove the roasting pan from the oven and let the dish rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Taste the potatoes and lamb for seasoning, adjusting with more salt and pepper if needed, before serving.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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