LemonGold Lemony Greek Lamb
There's a reason why the classic combination of lamb and lemons work so well in Greek cooking. Add a few vine tomatoes, garlic, and white wine, and this is a stunning, simple any day meal served with cooked rice-shaped pasta (orzo, feta and parsley.
LemonGold® lemons are naturally seedless and can be squeezed directly into the pan without dropping any unwanted seeds.
Note: Use a pan or casserole that's safe to go from stove-top to oven (no plastic handles).
Recipe deveoped by Ilse van der Merwe - www.thefoodfox.com
LemonGold® lemons are naturally seedless and can be squeezed directly into the pan without dropping any unwanted seeds.
Note: Use a pan or casserole that's safe to go from stove-top to oven (no plastic handles).
Recipe deveoped by Ilse van der Merwe - www.thefoodfox.com
Serves: 3-4
INGREDIENTS:
- 2 tbsp olive oil, plus more for drizzling later
- 700g lamb knuckles
- 2-3 garlic cloves, chopped
- 200 g vine tomatoes (or cherry tomatoes)
- 5 ml dried origanum
- zest (finely grated) and juice of 1 LemonGold® lemon
- 180-200 ml dry white wine
- 250 g pasta rice
- 1 LemonGold® lemon, halved
- 1-2 rounds of feta, crumbled, to serve
- a handful of fresh parsley, chopped, to serve
METHOD
- Heat oil in a large, wide pan/casserole over the stovetop with oven-sae handles. Add the lamb and season with salt and pepper. Fry on both sides until golden brown.
- Add the tomatoes, drizzle them with a little olive oil, season with salt and pepper.
- Season all over with origanum, then add the zest adn juice of a LemonGold® lemon.
- Add the wine and bring to a simmer, then transfer to the oven and bake at 180“C for 1 hour.
- While the lamb is baking, cook the pasta in salted water rapidly for 9 minutes, then drain and set aside (covered). In another pan, fry the two halves of a LemonGold® on the cut side in a little olive oil (high heat) until charred. Remove and set aside.
- When the lamb is ready, remove from the oven and use tongs to move some of the meat up to make space for the pasta. Add the pasta into the pan juices and stir lightly. Top with crumbled feta and chopped parsley and serve immediately with the charred LemonGold® lemon halves (squeeze them all over for some extra caramelised lemon flavour).