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How To make Roast Lamb with Potatoes (Arni Psito Me Patates)
1 Leg of young spring lamb
3 Garlic cloves
Salt and pepper 4 tb Butter; melted
1 Lemon; juiced
20 sm Potatoes; peeled
Salt 2 tb Tomato paste
2 c -Hot water
Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with
tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer.
How To make Roast Lamb with Potatoes (Arni Psito Me Patates)'s Videos
Kleftiko - Greek Slow Cooked Lamb Kleftiko by Theo Michaels | Lamb Kleftiko
Kleftiko - Greek slow cooked Lamb Shoulder - Greek Recipe - how to make the best (kleftiko / kleftico) lamb recipe ever!
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Nothing will send your tastebuds to a Greek Cypriot taverna quite like Kleftiko. A slow cooked lamb recipe that remains totally succulent and literally falls off the bone (you can cut it with a spoon, seriously, you can) and it's almost impossible to get wrong!Kleftiko roughly translates to Stolen Meat; legend has it that the outlaws or bandits in Cyprus would steal a goat and take it up to the Troodos Mountains where their hideaway was to cook. To avoid being caught they would dig a large pit and make a fire during the day when the flames wouldn't be seen, eventually the fire would burn out leaving just the glowing embers. The beast would be placed on top of the ashes and covered until the next day, by which time they would unearth their feast and tuck in! Nowadays this is a meal in a bowl; usually cooked with potatos to soak up the juices (I prefer to cook mine separately but if you can't be bothered -- just follow my recipe below and throw some spuds in before you wrap up the lamb!)
My first experience of Kleftiko was in the Troodos mountains, but minus the bandits. Sitting on long communual tables with a steaming foil wrap being delivered to you in a bowl it's genius is in its simplicity.
Ingredients:
1 shoulder of lamb (some people use leg -- but it just doesn't come out as succulent)
2 large ripe tomatos cut into thick slices
1 onion sliced
3 bay leaves
5 cloves of garlic cracked open
6 sprigs of fresh rosemary
Few heavy glugs of extra virgin olive oil
1 lemon
Tablespoon of dried oregano (preferably Greek of course!)
Few pinches of sea salt
Teaspoon of smoked paprika (OK, not a traditional ingredient but I think it adds a little smokiness that is missed by cooking it in the oven)
Method:
First; season your meat all over.
Then lay out a large piece of foil; and prepare the base to sit the meat on.
Drizzle some olive oil, sprinkle half the sliced onion, a bay leaf, some rosemary, some of the oregano, some of the tomato slices and a couple of slices of lemon and half the garlic. Season well and place the meat on top.
Drizzle olive oil over the top of the meat and place the rest of the ingredients all over the top. Squeeze lemon juice all over the meat before slicing the rest into thick chunks and layering on top. Season well and sprinkle the smoked paprika over the meat.
Point to remember -- cut the tomatos quite thick and use the majority on top of the meat; they will almost turn into sundried tomatoes; very concentrated and rich... lovely!
Wrap in foil several times to ensure it is sealed.
Pop on a rack on a roasting tray, stick a pint of water (or two) in the bottom and pop into the oven at 170 degrees for about 5 hours for a whole shoulder (about 4 hours for only half a shoulder) -- if in doubt -- leave it in longer rather than less.
Once the 5 hours is up; remove the meat from the oven, turn the oven up to 200 degrees and let the wrapped meat sit for 20 minutes. Then cut the foil wrap open at the top, peel away as much as possible and pour the juices into a saucepan to make some gravy.
The oven should be to temperature by now (200 degrees), so return the unwrapped meat to the oven for another 10-15 minutes (check it after 10 minutes -- you want the meat to start to crisp but not burn).
Remove the meat and pop it on a serving dish and stick it in the middle of a table for people to help themselves -- this is all about sharing the pleasure.
Goes well with some Tzatziki, rosemary roasted new potatoes and a rowdy bunch of friends or family to share it with -- this is a feast for noisy companions not boring fine dining!
Greek Cooking Lexicon (Dictionary) - Λεξικό Ελληνικής Μαγειρικής
Greek Cooking Lexicon
BY: Greek Cooking Made Easy
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Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παρακάτω λίνκ!
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This “Greek Cooking Lexicon” i.e. Dictionary of Greek Cooking terminology is meant for those who get confused with unfamiliar names and terms used in the Greek kitchen. Greek language can be a bit intimidating, so I can appreciate that the foreign terms may seem like the dish you want to prepare is very complicated, while in fact Greek dishes are easy to prepare in general. Below you will find the common words used, with their meaning and with some examples of Greek dishes. The recipes of these dishes are all already posted separately on my Website and YouTube channel.
This Lexicon is also very useful when ordering food in a Greek restaurant-you will be able to figure out exactly what you are ordering and have no surprises of the plate that comes in front of you. I hope this Lexicon will be very helpful to you!
Λεξικό Ελληνικής Μαγειρικής
BY: Greek Cooking Made Easy
Αυτό το Λεξικό Ελληνικής Μαγειρικής που ετοίμασα, προορίζεται για όσους δεν γνωρίζουν ονόματα και όρους που χρησιμοποιούνται στην ελληνική κουζίνα.
Η ελληνική γλώσσα μπορεί να είναι λίγο δύσκολη για όσους δεν την γνωρίζουν καλά, οπότε μπορώ να εκτιμήσω ότι οι όροι στην ελληνική κουζίνα μπορεί να φαίνονται σαν το πιάτο που θέλετε να ετοιμάσετε είναι περίπλοκο! Στην πραγματικότητα τα ελληνικά πιάτα είναι γενικά εύκολο να προετοιμαστούν.
Παρακάτω θα βρείτε τις κοινές λέξεις που χρησιμοποιούνται, με το νόημά τους και με μερικά παραδείγματα ελληνικών πιάτων. Οι συνταγές αυτών των πιάτων που αναφέρονται, έχουν ήδη αναρτηθεί ξεχωριστά στην Ιστοσελίδα μου αλλά και στο κανάλι μου στο YouTube.
Το Λεξικό είναι επίσης πολύ χρήσιμο όταν παραγγέλνετε φαγητό σε ένα ελληνικό εστιατόριο - θα είστε σε θέση να καταλάβετε τι ακριβώς παραγγείλατε και δεν θα έχετε εκπλήξεις στο πιάτο που θα έρθει μπροστά σας. Ελπίζω ότι το Λεξικό μου θα σας φανεί χρήσιμο!
Αρνί στη γάστρα με πατάτες | Yiannis Lucacos
Συνταγή για αρνί στη γάστρα με πατάτες από τον Γιάννη Λουκάκο. Φτιάξτε ένα λαχταριστό και πεντανόστιμο πιάτο με αρνί και δώστε άλλη διάσταση στο οικογενειακό τραπέζι. Διαβάστε τη συνταγή εδώ:
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Κατσικάκι λουκούμι ψητό στη γάστρα | Greek Cooking by Katerina
Συνταγή για κατσικάκι και αρνί λουκούμι στη γάστρα, παραδοσιακό φαγητό πολύ αγαπημένο σε γιορτινά και Κυριακάτικα οικογενειακά τραπέζια. Το σιγοψήνουμε στη γάστρα για τέλειο αποτέλεσμα. Το κρέας λιώνει και γίνεται πεντανόστιμο με τα μεσογειακά μυρωδικά και την προσθήκη αλατοπίπερου, σκόρδου και μουστάρδας. Φτιάξτε το όλοι, είναι φανταστικό και πολύ εύκολο! Καλή όρεξη!!
Δείτε τη συνταγή για κατσικάκι στη γάστρα και γραπτώς
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Arni or Katsiki Psito (Greek Roasted Lamb or Goat)
Psito pronounciation “psee-TOH” is roasted meat cooked in the oven. It could be made with lamb or goat and it is the perfect Sunday meal. Recipe here: