Lamb with Oregano

"Highlight the aroma of young lamb meat with fragrant oregano the way master chefs do it."
Preparation20 min.
Cooking150 min.
Тotal170 min.
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  • lamb - 2.2 lb (1 kg).
  • potatoes - 17.6 oz (500 g)
  • garlic - 1 clove
  • lemon juice - 2 tbsp
  • soup - 1 tbsp
  • broth - 2 cups (500 ml).
  • olive oil
  • black pepper
  • salt


Mix 1 tablespoon of salt with the same amount of black pepper and coat the meat with the mixture. Make 8 incisions along its length, cut 8 pieces of garlic and put them in a hole each.

Fry the meat with a little olive oil in a deep pan, turn it until its color changes. Add the lemon juice, 1 2/5 cups (350 ml) of the broth and oregano.

After boiling, cover and leave it on slow fire for 90 minutes. Peel and cut into medium sized cubes the potatoes and fry in heated oil.

Drain and add them to the dish, salt to taste, add the remaining broth and continue to cook uncovered, until the meat is tender.
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