Arni Lemonato: Traditional Greek Lamb with Lemon Sauce

• Garlic4 cloves
• Olive oil100 ml
• Potato700 g
• Thyme1 tsp dried
• Oregano1 tbsp dried
• Saltto taste
• Onion1 large
• Black pepperto taste
• Lemon3 (juice of 2, 1 sliced)
• Chicken broth500 ml
• Lamb shoulder1.5 kg

How to Make It

• 1

  Preheat your oven to 180°C (350°F) and prepare your lamb. Pat 1.5 kg of lamb shoulder dry with paper towels, then season generously all over with salt and freshly ground black pepper.

• 2

  In a large, heavy-bottomed Dutch oven or oven-safe pot, heat 50 ml of olive oil over medium-high heat. Sear the seasoned lamb shoulder on all sides until beautifully golden brown, about 3-4 minutes per side. Remove the lamb and set aside.

• 3

  Add the remaining 50 ml of olive oil to the same pot. Sauté 1 chopped large onion until softened and translucent, about 5-7 minutes. Stir in 4 minced garlic cloves and cook for another minute until fragrant, being careful not to let the garlic brown.

• 4

  Return the seared lamb to the pot. Pour in 500 ml of chicken broth and the juice of 2 lemons. Sprinkle in 1 tbsp dried oregano and 1 tsp dried thyme. Bring the mixture to a gentle simmer, then cover the pot tightly.

• 5

  Transfer the covered pot to the preheated oven and slow-cook for 90 minutes. This allows the lamb to begin tenderizing beautifully in the aromatic liquid.

• 6

  While the lamb cooks, peel and cut 700 g of potatoes into large wedges or chunks. After 90 minutes, carefully remove the pot from the oven, add the prepared potato wedges and 1 sliced lemon around the lamb, ensuring they are partially submerged in the sauce.

• 7

  Return the uncovered pot to the oven and continue baking for another 60-90 minutes, or until the potatoes are fork-tender and the lamb is fall-off-the-bone tender and deeply golden. The sauce should also have thickened slightly and smell wonderfully aromatic. If it reduces too much, you can add a splash of hot water or broth. Serve immediately, drizzling extra sauce over each portion.