Well, Greek Easter is well on its way and to celebrate its arrival, I have decided to cook a classic – Lamb and Potatoes with a touch of Kefalotiri cheese. If you have had Saganaki before, then you will definitely know the taste of Kefalotiri cheese – it’s a bit on the salty side, but has a texture closer to Halloumi. In any case, it really works well with this dish. It doesn’t entirely melt, or breakdown like other cheeses, so holds its shape well while lending a lovely taste to the dish.
This really is comfort food in every sense of the word. It is a really easy dish to put together and yet when tasting it someone would think you spent hours slaving away in the kitchen – that is my kind of dish!
I definitely recommend serving this dish with a good dollop of freshly made tzatziki. Tzatziki and lamb are just a match made in heaven! First of all, good tzatziki has to be really garlicky and the addition of cooling cucumber and fresh dill just make it a fantastic accompaniment to this dish.
So, enough with my jibber jabber and on with the recipe! Enjoy!
1 kilo lamb shoulder, with bone
50 grams fresh rosemary
4 garlic cloves, peeled and sliced
75 grams Kefalotiri cheese, diced into squares
1 kilo Charlotte potatoes, diced
125 mls dry red wine
4 tbsp olive oil
Salt and Pepper, to season
Preheat the oven to 170C. In a cast iron pot, drizzle the bottom of the pot with the olive oil. Add the diced potatoes, garlic and Kefalotiri cheese. Top this off with the lamb shoulder and fresh rosemary sprigs. Season with plenty of salt and pepper, and add the red wine. Cover with a lid, place in the oven, on the middle shelf, and cook for 1hr30 minutes. Half way through the cooking time, check to see if there is enough juice/liquid in the dish. If not, you may need to top it off with a bit of water.
After 1hr30 is up, remove the lid from the pot and cook for a further 30 minutes. Again, keep an eye on the juice/liquid – just to make sure the dish is not entirely dry.
Once the entire 2 hours is up, remove the dish from the oven, cover the dish with the lid, and set aside and start to make the Tzatziki.
Tzatziki – Start off by grating the cucumber. Once grated, squeeze the cucumber as hard as you can between your hands, to remove as much water as possible. This is to make sure the tzatziki is not at all runny and nice and thick. Add the cucumber to the yoghurt, along with the garlic, olive oil and dill. Season with salt, give it all a good stir and serve. Tzatziki can keep in the fridge between 3-4 days.