Lamb casserole is the dish my friends are asking me more to prepare! I prepare it at any chance of dining in, because I know it will get them enthusiastic. After so many years of cooking, I have end up in some secret “tips” that they make it delicious.
This recipe has 3 secrets for success
- Slow cooking
The slowest the cooking, the softest, juiciest and more tender will be the meat. I slow bake it for 5 hours at 140°C.
Orange gives taste and flavour and makes the potatoes delicious. You need freshly squeezed orange juice.
Garlic cloves are placed deep, inside the meat and are cooked together with it, giving a delightful vigour to the final dish.
- LAMB WITH ROSEMARY AND CAPERS
- CHICKEN LOAF SLOW-COOKED WITH QUINCE AND POTATOES
- GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)
- 1-1½ kg lamb’s thigh
- 3-4 cloves of garlic
- 50 ml olive oil
- 1 chicken stock cube
- 1 kg baby potatoes, washed and cut in halves
- 6 oranges (juice)
- 3 oranges (zest)
- 2 onions, peeled and cut into quarters
- 2 tablespoons of honey
- 4 tablespoons of smooth mustard
- 1 tablespoon of smoked paprika
- Preheat convection oven to 150°
- Put the olive oil inside a casserole and take attention to cover its surface.
- Add the lamb and cut it in several spots with a knife.
- Put the rest of the ingredients in the casserole.
- Fill it up with water until the potatoes have been under its surface.
- Bake at 140°C for 5 hours. The last 30 minutes remove the lid of the casserole. During the baking, you will have to flip the meat.
- Serve it while hot.