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Garlic and Oregano Lamb

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Now if you like your lamb pink then this is probably not for you. I like to use lamb steaks for this, but you can use chops, or use the same method when you cook a lamb joint I guess. This is just another way of making your meat a little more interesting. This makes the best Sunday lunch and is a firm favourite in our house!

Now if you like your lamb pink then this is probably not for you. I like to use lamb steaks for this, but you can use chops, or use the same method when you cook a lamb joint I guess. This is just another way of making your meat a little more interesting. This makes the best Sunday lunch and is a firm favourite in our house!

Ingredients

Serves: 0

Metric Cups
  • potato
  • lamb rib chops
  • olive oil
  • garlic
  • oregano
  • potato
  • lamb rib chops
  • olive oil
  • garlic
  • oregano

Method

Garlic and Oregano Lamb is a community recipe submitted by Lise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

If you are going to use this for Sunday lunch, please bear in mind that it will be in the oven for 2 hours so plan the rest of your meal accordingly!

  • Preheat your oven to 190­°c, 375°f, gas 5.
  • Peel your potatoes, but DO NOT cut them into small pieces. They need to be fairly large in size so that they hold the meat easily. Place them into the bottom of your baking dish/roasting tin. These will serve as a 'stand' for your pieces of lamb.
  • Place your lamb steaks onto the potatoes so that it doesn't touch the bottom of your dish, or it will be sat in the fat at the bottom.
  • Finely chop your garlic, and place in a small bowl, add your Oregano and pour over the Olive Oil. Now there is no measured amount for any of these, it is purely to your own taste. If you like a lot of garlic, then put a lot in, if you don't, then don't, but make sure you have enough olive oil so that you can pour it over all the meat. I normally use 2 large cloves of garlic. Give it a quick mix and pour liberally over the meat and potatoes.
  • Cover with foil and cook for 1½ hrs, then remove the foil. Cook for a further ½ hr then remove from the oven to rest while you finish the rest of vegetables.
  • I tend to leave the potatoes in to go a little more crispy while i do the finishing touches to the rest of the meal. It's making my mouth water writing this out! Enjoy

    If you are going to use this for Sunday lunch, please bear in mind that it will be in the oven for 2 hours so plan the rest of your meal accordingly!

  • Preheat your oven to 190­°c, 375°f, gas 5.
  • Peel your potatoes, but DO NOT cut them into small pieces. They need to be fairly large in size so that they hold the meat easily. Place them into the bottom of your baking dish/roasting tin. These will serve as a 'stand' for your pieces of lamb.
  • Place your lamb steaks onto the potatoes so that it doesn't touch the bottom of your dish, or it will be sat in the fat at the bottom.
  • Finely chop your garlic, and place in a small bowl, add your Oregano and pour over the Olive Oil. Now there is no measured amount for any of these, it is purely to your own taste. If you like a lot of garlic, then put a lot in, if you don't, then don't, but make sure you have enough olive oil so that you can pour it over all the meat. I normally use 2 large cloves of garlic. Give it a quick mix and pour liberally over the meat and potatoes.
  • Cover with foil and cook for 1½ hrs, then remove the foil. Cook for a further ½ hr then remove from the oven to rest while you finish the rest of vegetables.
  • I tend to leave the potatoes in to go a little more crispy while i do the finishing touches to the rest of the meal. It's making my mouth water writing this out! Enjoy

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