Cooked by Argyro Barbarigou,
a prominent Head Cook and food writer
check her site Argiro for more delicious recipes
Ingredients (for 4-6 people):
1 ½-2Kg of goat kid (or lamb), cut in portions (shoulder or leg)
10 large potatoes, peeled
3/4 tea-cup of olive oil
2 large lemons, the juice
1 tsp of dried oregano
1 tsp of dried thyme
2 cloves of garlic, thinly sliced (optional -my addition)
2 heaped tbsp of mild mustard
1 glass of water
salt
pepper
Method:
Preheat the oven to 200°C.
Put in a bowl the oil, the lemon juice, the oregano, the thyme, the mustard, salt and pepper and beat thoroughly with a whisk until the ingredients become a creamy dressing.
Cut the potatoes in quarters and put them into the bowl with the dressing. Mix well with your hands to coat evenly and then transfer them into a deep oven pan, keeping the dressing aside for later.
Season well the meat with salt and pepper and place it over the potatoes. Scatter the garlic (if used) over the potatoes and the meat and then pour over with the dressing you kept aside (the meat and the potatoes).
In the end add the water and cover the pan first with a piece of waxed paper and then with foil, making sure the pan is well sealed all around the edges.
Put in the oven and initially cook for 1 hour 15 minutes. Discard the waxed paper and the foil and gently stir once the potatoes.
Turn the heat down to 180°C and continue cooking for another 1 hour 15 minutes until the meat is cooked through getting nicely browned and the potatoes are golden and mellow and a nice sauce is left in the pan.
Accompany the food with green salads and fresh bread.
1 ½-2Kg of goat kid (or lamb), cut in portions (shoulder or leg)
10 large potatoes, peeled
3/4 tea-cup of olive oil
2 large lemons, the juice
1 tsp of dried oregano
1 tsp of dried thyme
2 cloves of garlic, thinly sliced (optional -my addition)
2 heaped tbsp of mild mustard
1 glass of water
salt
pepper
Method:
Preheat the oven to 200°C.
Put in a bowl the oil, the lemon juice, the oregano, the thyme, the mustard, salt and pepper and beat thoroughly with a whisk until the ingredients become a creamy dressing.
Cut the potatoes in quarters and put them into the bowl with the dressing. Mix well with your hands to coat evenly and then transfer them into a deep oven pan, keeping the dressing aside for later.
Season well the meat with salt and pepper and place it over the potatoes. Scatter the garlic (if used) over the potatoes and the meat and then pour over with the dressing you kept aside (the meat and the potatoes).
In the end add the water and cover the pan first with a piece of waxed paper and then with foil, making sure the pan is well sealed all around the edges.
Put in the oven and initially cook for 1 hour 15 minutes. Discard the waxed paper and the foil and gently stir once the potatoes.
Turn the heat down to 180°C and continue cooking for another 1 hour 15 minutes until the meat is cooked through getting nicely browned and the potatoes are golden and mellow and a nice sauce is left in the pan.
Accompany the food with green salads and fresh bread.
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