Reader recipe: Greek lamb and potatoes
( SERVES 4 )
Photo by Tamara West
Katrena Gibson won the Bite reader recipe competition for this Greek recipe. It has been tested by the Bite team and chosen for its simplicity and Katrena's accompanying story. She said: I have been making this chicken recipe for years and many people have asked me for the recipe, one friend describes it as ‘Greece on a plate’. The pan I use I bought years ago in Corfu. Well worth the few euros it cost.
We had a very extended OE that started in 1980 and went on for nearly 25 years. My first Greek experience (apart from Souvlaki in Melbourne) was a two week holiday in Corfu. From there I was hooked. Over the ensuing years we made many extended trips to Greece camping and travelling in our 2CV. Then in the latter years with our two young children, I found Greek food ideal for kids. Some of my food memories are fresh almonds from the trees at a campground, some home cured olives, a swordfish lunch in Crete overlooking the bay where ‘Zorba the Greek’ was filmed. And how could I forget the first time I ate Greek yoghurt, sublime. Now retsina… well I have never been keen on that. Best to stick with the beers I find.
- Mix the olive oil, lemon zest and juice, garlic, oregano, salt, pepper and lamb chops in non-reactive dish, ensuring the lamb is well-coated. Leave to marinate for at least half an hour (a couple of hours if you have time).
- Heat oven to 220C.
- Cut potatoes into 3cm chunks, place in a saucepan, cover with cold water and salt, bring to the boil and boil for 5 minutes or until just starting to feel a little soft. Drain in a colander, shake them around to rough them up a little and let them dry out.
- Place the potatoes in a roasting dish and drizzle with some olive oil, a grind of pepper and a scattering of oregano leaves. Cook in the oven for 25 minutes (they should be crispy but still able to cope with another 10-20 minutes cooking), push them to one side of the roasting dish and place it back in the oven to ensure the dish remains very hot.
- Take the lamb out of the marinade and place the chops into the hot roasting dish, place straight back in the oven and cook for 5-10 minutes (depending on the size of the chops and how rare you like them). Turn and cook the other side for 5-10 minutes.
- Serve with a Greek salad or some greens