Entree: Greece – Peloponnese – Αρνί με πατάτες ➤ Arní me Patátes (Oven-braised lamb and potatoes in a lemon-oregano tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 20 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder or leg, cut into large pieces (approximate usable weight)
- 2 lb (900 g) potatoes, peeled and cut into large wedges
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine or water
- 1 cup (240 ml) chicken or vegetable stock
- 1/2 cup (120 ml) crushed tomatoes or passata
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar (optional)
- 2 tsp (10 ml) dried oregano, preferably Greek
- 1 tsp (5 ml) fresh ground black pepper
- 2 tsp (10 g) kosher salt, or to taste
- 2 bay leaves
- 2 tbsp (30 g) chopped fresh parsley for finishing

Instructions

1. Preheat oven to 350°F (175°C). Pat lamb pieces dry and season with 1 tsp (5 g) salt and pepper.
2. Brown the lamb: In a large Dutch oven or ovenproof pot, heat olive oil over medium-high heat. Brown lamb pieces in batches until well colored on all sides, about 6–8 minutes. Remove and set aside.
3. Sauté aromatics: Lower heat to medium, add onion to the pot and cook until softened, about 5 minutes. Add garlic and tomato paste and cook 1 minute until fragrant.
4. Deglaze and build sauce: Pour in wine (or 1 cup / 240 ml water) to deglaze, scraping browned bits. Add stock, crushed tomatoes, lemon juice, vinegar (if using), oregano, bay leaves, and remaining salt and pepper. Stir to combine.
5. Combine and add potatoes: Return lamb to the pot and nestle potato wedges around and atop the meat. Bring to a gentle simmer on the stovetop.
6. Braise in oven: Cover pot and transfer to preheated oven. Braise for 1 1/2 hours, then remove lid and continue roasting another 30–40 minutes until lamb and potatoes are fork-tender and sauce has concentrated, basting once or twice.
7. Finish and serve: Remove bay leaves. Sprinkle with chopped parsley and adjust seasoning with salt, pepper, or a splash more lemon juice if desired. Serve hot with crusty bread or rice.