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​Food, Food, Food

Slow roasted oregano lamb and potatoes 

Here's a different take on an old family favourite.  The slow cooking makes the lamb incredibly tender and the flavour is a novel twist
Picture
Ingredients
  • 3 cloves garlic
  • 4 anchovy fillets
  • ⅓ cup oregano leaves
  • ¼ cup (45gms) brown sugar
  • 2 tbsp sherry vinegar
  • 2kg lamb leg, bone in
  • 1kg Dutch Cream or other waxy potatoes, peeled and chopped
  • 8 garlic cloves 
  • 1 sprig bay leaves
  • ½ cup (125ml) white wine
  • 1 tbsp extra virgin olive oil
  • Sea salt and cracked pepper
​
  1. Preheat oven to 200°C (400°F). Place the garlic, anchovy and oregano in a mortar and pound with a pestle until smooth. Add the sugar and vinegar and mix to combine. 
  2. Place in a large bowl with the lamb and toss to coat. Place the potato, garlic bulbs and bay leaves on 2 large sheets of aluminium foil lined with 2 large sheets of non-stick baking paper. 
  3. Place in a large roasting tray. Top with the lamb and wine, drizzle with the oil and sprinkle with salt and pepper. Fold the paper and foil to enclose tightly. Cook for 3 hours or until lamb is tender. 
  4. Open the paper and foil and cook for a further 15 minutes or until golden brown and caramelised. Serves 4-6.
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  • IN THIS ISSUE
    • Fascinating Korea
    • Korean History
    • K-pop
    • Korean Mythology
    • Korean Folklore
    • Fairytales and Folk Tales
    • Street Food
    • In your corner
    • 4 Ways to Yummy
    • There will always be spring
  • FOOD Jan
  • LIFESTYLE
    • GARDENING >
      • Korean Gardens
      • Korean National Flower
      • Apartment gardening
    • TRAVEL Korea
    • Reader contributions
    • Indoor Fun Jan
    • BOOKENDS Jan
  • CONTACT US
    • SUPPORT SERVICES