I love cooking the potatoes this way – they are totally delicious. This is a no-fuss, special dinner.
We bought the salt marsh lamb and potatoes from Booths’ supermarket in Carnforth. Booths is a north-western phenomenon, which has proud little stickers all over the shelves, declaring ‘I’m from Yorkshire’ or ‘I’m from Lancashire.’ It’s a wonderful shop where I always spend far too much money.
You’ll need a joint or two of lamb (leg or shoulder), about 8 Cyprus potatoes, peeled and halved lengthways, one sliced onion, six cloves of garlic, sliced, a tin of tomatoes, ground coriander, ground cinnamon, dried oregano, olive oil and the zest and juice of a lemon. You might also want some spinach and fresh parsley or coriander.
Cut deep gashes into your lamb and marinate it for 2-4 hours in garlic (6 cloves), 2 teaspoons dried oregano, half a teaspoon of cinnamon and a teaspoon of ground coriander, the zest and juice of a lemon, salt, pepper and a good glug of olive oil.
After the marinade time, pop a lid on and give the lamb an hour’s head start in a hot oven (180-200 degrees).
Now, stick in your potatoes – underneath, around and on top of the lamb. Sprinkle over a sliced onion and a tin of tomatoes. Sprinkle an extra couple of teaspoons of ground coriander and some salt over the dish.Turn down the oven and cook in a medium oven (160-180 degrees) for a further 90 minutes; for a larger joint, you will need longer.
If you like your potatoes crispy, like in the photo, take them out with a slotted spoon and cook on a non-stick tray in a hot, hot oven for 15-20 minutes while the lamb rests.
Serve on a bed of spinach with plenty of fresh parsley or coriander.
The starting point for this recipe was http://greekfood.about.com/od/maindishes/r/leglambpotatoes.htm
Looks like a wonderful meal. Lamb is so good!
Such an easy one too!
I love Booths! Whenever we go to the Lakes we always pay a visit to the one in Windermere. The lamb sounds delicious.
Me too! There is a newish one in Garstang too, but sadly the furthest east they come is Ilkley. 😦
It’s good that we still have “regional” shops – but v frustrating as well for those of us east of the Pennines….. 😦
True!
Yum! I love lamb. And potatoes! This is pretty much my dream meal on a cold night! x
Hmmmm. Looking forward to the next coldish night (Not!)
Haha, yep, it can be equally enjoyed on warmish nights too (in t-shirts and shorts with a nice glass of cold white wine!).
Thank goodness!
I have just woken up, hungry and ready to gobble anything, now I see this lamb here looking so delicious and ready to eat. If screens were plates, I would just go ahead and gobble it all up. I love your cooking, I always stop by to read what you did etc and would love to cook from here, one of these fine days. Thanks for sharing. Wish you a wonderful week!
What a lovely thing to say! There won’t be much to read this week as we are staying with our friends in Dorchester, and I think I was a bit rude the last time, photographing everything they cooked. This time I’m being good by just eating and appreciating!
Enjoy your visit in Dorchester and worry not about the blog. We shall read it when you come back. Thanks, just a shot or two wouldn’t be too rude? my best wishes to your friends!
I’m sure they wouldn’t mind really! Helping with the steak tonight!
Possibly being stupid but when you say “pop a lid on” did you do it in a large casserole dish? Recipe looks delicious can’t wait to try it.
Yes! A big casserole – normally an oval Pyrex one. I hope you like it.