Name: Lamb lagoto
Total time: 2 h 40 min
Yield: 1
Cuisine: greek
Ingredients: 1 bulb of garlic; olive oil; 2 kg boned leg of lamb trimmed and cut into 5cm pieces; 6 plum tomatoes or 1 x 400g tin of chopped tomatoes; 1 tablespoon tomato purée; 1 teaspoon dried oregano; 1 teaspoon dried mint; 1½ lemons

Lamb lagoto

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Total Time:
2 hours 40 minutes

Authentic Greek stew bursting with bold Mediterranean flavors from Peloponnese and Ionian islands.

Ingredients:

1 tablespoon tomato purée
6 plum tomatoes or 1 x 400g tin of chopped tomatoes
1 bulb of garlic
olive oil
2 kg boned leg of lamb trimmed and cut into 5cm pieces
1 teaspoon dried oregano
1 teaspoon dried mint
1½ lemons

Instructions:

Submerge one whole unpeeled garlic bulb in boiling water over medium-low heat, and simmer for 15 to 20 minutes until softened. Drain and let it cool. Squeeze out the garlic cloves into a mortar and pound into a rough paste. In a large saucepan over medium heat, warm 4 tablespoons of olive oil and sauté the lamb until browned on all sides for 5 to 7 minutes. If using fresh tomatoes, roughly chop them. Combine tomatoes, tomato purée, oregano, mint, and garlic in the saucepan. Season with salt and pepper generously. Pour enough water to cover the stew and simmer for 1.5 to 2 hours until lamb is tender and sauce thickens. Stir in lemon juice during the last 15 minutes. Serve with chips.

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