Sunday, September 12, 2010

Lazy Greek style Sunday lunch at home

A Greek inspired feast with a gorgeous cake for dessert...

I had good friend Christine and her fiance Rob stop by for lunch after a long gap between seeing each other. In honour of such an exciting occassion I decided to cook a big, Greek inspired feast that we could linger over while we caught up on each others news.

I made a pea soup for entree (I know, not Greek, but delicious nonetheless) and a slow cooked leg of lamb with lemon and oregano flavours, lemon potatoes and Greek salad with red wine vinagarette for main. Christine, being the proprietor of CupieCakes ( was gracious enough to bring dessert which was a beautiful and moreish Poached pear, Vanilla and Almond cake that was absolutely divine! (which I was so keen to consume I forgot to take a photo)

It was such a lovely afternoon, we had a wonderful catch up and we all had full, satisfied bellies. I thought I'd share the Lamb and Potatoes receipe with you so you can enjoy sharing the same meal with your good friends. Both recipes are courtesy of G, my manager, friend and fellow food lover.

Slow cooked Lamb with lemon and oregano flavours

Leg of lamb
1 clove garlic - cut into slivers
Dried oregano
Olive oil
Juice of 1 lemon

1. Prepare the lamb by making incisions all over and inserting the slivers of garlic

Mmmm garlic... so delicious yet so stinky

2. Pre-heat a cast iron oven on the stove over med-high heat with some olive oil in the base (if you don't have one, this can be also be done covered in a low oven). 

3. Cover the lamb in cracked pepper, salt and oregano and massage into the rind with some olive oil
Giving the lamb an exclusive oregano, salt and pepper massage

4. Place the lamb in the cast iron oven and seal on both sides until slightly brown, then turn the heat down to med-low.

5. Squeeze the juice of 1 lemon over the lamb and place the lid on the cast iron oven to seal in the moisture

Squeezing in some lemon juice for extra flavour

6. Cook the lamb, with the lid on, on the stovetop for five hours; turning it once per hour.

7. For the last hour place the cast iron oven in the oven to co-incide with the last hour of the lemon potatoes to make the skin a bit crispy and brown it a bit further.

8. Serve it straight to the table and have your guests ooh and aah over the aroma! The lamb is so tender you can use a fork and spoon to serve it to your guests.

Lemon pototoes
Potatoes (King Edwards or Delawares are the best) 
Olive oil
Juice of 1/2 lemon

1. Preheat the oven to 150o C
2. Peel and chop enough potatoes for your guests, into even pieces (approx 2.5 cm)
3. In a bowl combine chopped potatoes, salt, pepper, oregano, vegeta, lemon juice and olive oil and toss to coat

4. Put potatoes in a baking dish in a single layer and place in the oven to roast for 1.5 hours

5. The potatoes should be turned at the halfway mark (or when you put the lamb in the oven)

6. The result are crispy, zesty, flavoursome potatoes that are fluffy on the inside

Set the table simply, so the food is the focus and enjoy!

The table is set for a lovely Greek feast!

So tell me dear readers, what is your favourite meal over which you linger with great company and great conversation?

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