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The 12 hour Lamb


As today is Easter and traditionally in Greece we eat lamb, I will show you how to make a 12 hour slow roast lamb that just melts in your mouth. I served mine with aubergine puree, baked baby potatoes, roast red peppers, tzatziki sauce and a crispy parmesan disc. The recipe for the lamb is inspired by my father, you can see his recipe at the bottom of this page.  


For the lamb

  • 4 lamb shanks about 2 kg
  • 2 cloves garlic
  • 35 grams of salt flakes
  • 1 tablespoon extra-virgin olive oil
  • 10 grams of black crushed pepper
  • Baking paper
  • String suitable for baking

For the potatoes

  • 20-25 baby potatoes
  • 2 cloves of garlic
  • 3-4 tablespoons of extra virgin olive-oil
  • 1 teaspoon of mustard
  • Juice of 2 lemons
  • Salt and pepper
  • Oregano 

For the roast peppers

  • 4 long red peppers 
  • 2-3 table spoons extra virgin olive oil
  • 1 table spoon balsamic vinegar
  • Salt and pepper

For the aubergine puree

  • 2 large aubergines
  • 3 cloves garlic
  • 3-4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Handful of flat leaf parsley
  • Salt and pepper

For the tzatziki

  • 500 grams of Greek strained yogurt
  • ¾ of grated cucumber
  • 50 ml extra virgin olive oil
  • 1 teaspoon of white wine vinegar
  • Dill and mint
  • Salt


For the lamb

  1. Mix your salt, pepper and the oil to form a paste
  2. Get rid of any excess fat from your lamb and place it on the baking paper. 
  3. Rub the paste on the lamb and place the garlic under the meat
  4. It is really important at this stage to wrap the lamb really well using several layers of the baking paper. We do this as we want to conceal the fumes and juices within the baking paper for as long as possible.
  5. Use the string to secure the baking paper, like a valuable parcel and place it in a large tray
  6. Put the lamb in the oven at 90 Celsius. It is really important that you use a thermometer to make sure the oven is set to 90 Celsius.
  7. The lamb should cook like this for about 12 hours, all you need to do is flip it over ever 6-8 hours. 
  8. For the last 30 minutes, increase your temperature to 150 Celsius. 
  9. Once you take it out of the oven and you cut through the baking paper the lamb should be really juicy and tender.

For the potatoes

  1. Score your potatoes with a knife, by cutting nearly through them
  2. Put the potatoes in some boiling water for about 8-10 minutes, until they just begin to soften up
  3. Strain them and place them in a baking tray
  4. Mix your liquids and garlic with a mixer and pour them on top of the potatoes
  5. Season with salt and pepper and place them in a preheated oven at 200 Celsius. 
  6. Bake for about 15-20 minutes until they become crispy and golden. 
  7. Finally sprinkle some oregano on top of the potatoes

For the roast peppers

  1. Put the pepper whole in the oven grill or ideally on your barbeque and grill until the skin turns black. 
  2. Put them straight away in a bowl and cover with cling film
  3. Once it cools down a bit remove the skin and seeds and place it on a plate. 
  4. Season with salt, pepper and sprinkle with the olive oil and the balsamic
  5. This should ideally stay in the fridge overnight. The olive oil might turn into jelly, but once you leave it outside for a bit it will become nice and runny again.

For the aubergine puree

  1. Make a few holes on the aubergines with a knife and place them in the grill setting or your barbecue
  2. Allow them to cook until the skin is “burned”. 
  3. Stab them on the bottom with a knife and leave them standing in a colander to drain out the bitterness
  4. Remove the skin and give them another quick squeeze with your hands to remove any excess liquids
  5. Place them in a food processor together with the garlic, the olive oil, the vinegar, the parsley, the salt and pepper. 
  6. Whiz them until it creates a unified paste. Try and adjust your seasoning and olive oi/vinegar as quantities may vary depending on the aubergines and the draining of them 

For the tzatziki

  1. Grate ¾ of a cucumber overnight, place it in a colander and add some salt
  2. By the following day it should have discarded most of its water. Give it another good squeeze with your hands and place it in a large bowl
  3. Add in the yogurt, the olive oil, the vinegar and the herbs (finely chopped)
  4. Stir it really well using a big spoon and adjust your seasoning and olive oil as quantities may vary depending on the yogurt and the cucumber drain. 

Plating the dish

  1. Put a generous blob of the aubergine mash on the bottom of your plate and place on top of it the lamb. 
  2. Put on the side the potatoes, a spoonful of the tzatziki and a rolled pepper.



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