Recipes

Slow-Cooked Lamb on the Bone with Lemon Potatoes Ella Mittas

This one reminds me of Easter, but without the need for a backyard spit or a crowd. Just lamb and potatoes, slow-roasted and good for any Sunday. If you're cooking for more people, use two baking dishes and add a bit more stock.

(serves 4)

Slow-Cooked Lamb on the Bone with Lemon Potatoes

(serves 4)

INGREDIENTS

3 medium Dutch Cream potatoes, peeled and cut into wedges
700g lamb forequarter, cut in pieces on the bone
Extra virgin olive oil
Salt flakes
Freshly ground black pepper
1 handful of mixed herbs for braising; I used fennel, marjoram and lemon thyme
250ml good quality chicken stock
1 lemon, juiced plus extra to serve

METHOD

Preheat your oven to 160°C fan force.
Peel, cut and then par-boil your potato wedges. Let them drain well.
While the potatoes cook, season the lamb with salt and pepper and drizzle with olive oil. Sear the lamb in a heavy-based pan over medium heat until brown.
In a baking dish, assemble the lamb, potatoes, herbs and stock. Season the whole dish well with salt, pepper, olive oil, and lemon juice.
Cover the dish with baking paper and foil and bake for around 1.5 hours at 160 °C or until the meat is tender. Towards the end of the cooking process, remove the foil and paper and cook until the potatoes are a nice golden colour and the liquid reduces.
Finish with a little more lemon juice and some fresh mint to garnish the lamb.

ELLA MITTAS is a Greek-Australian chef and writer. Her self-titled project ELA is derived from her name but also comes from a Greek word έλα—which means “come”. The project is both an invitation to gather at the table and an apt description of the way her work as a writer weaves food, memory, and family together.

We caught up with Ella just in time for Greek Easter—the biggest big deal of the year—to find out what elements of family and feasting mean the most to her.

Read the full interview HERE

More easter recipes by Ella — Braised Roman Beans & Rice Pudding