Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Traditional Greek Lamb with Potatoes and Lemon
1 x kilo boned lamb shoulder, cut into four portions
4 x Blue skin potatoes or similar waxy potatoes, peeled
1 x Brown onion, loosely chopped
4 x Full teaspoons of the Spice Roads Mediterranean Spice Blend
2 x Tablespoons Lemon juice
3 x Tablespoons tomato puree
2 x Medium carrots, peeled and left whole
Important: Sea salt and Vietnamese Black Pepper has already been added to this Blend
Comments: This recipe is found away from the tourist areas of the Mediterranean with many variations, often using beer rather than the water ! Simple and wonderful, lamb should fall apart loaded with great flavours.
Place the lamb, potatoes, carrots, tomato puree and onion in an oven proof casserole dish and lightly coat with the olive oil.
Add 200 m/l water, lemon juice and SpiceOn Mediterranean Spice Blend, place so everything is compact and add a little more oil to cover.
Be sure to use foil under the casserole lid and bake for 3 - 3.5 hours, 160 degrees, depending on your oven
After 1.5 hours check and add a further 100 m/l water so the lamb does not dry out.