Lamb with oregano in lemon olive oil

A recipe by chef Michalis Papadakis of the Biolea Astrikas Estate restaurant.

Lamb with lemon and oregano is a Cretan Sunday in a single pot. Lemon appears twice: as juice and as Lemoni olive oil, pressed together with whole lemons. The meat braises slowly in it, and the cooking liquid becomes a smooth sauce – no cream, just a little flour to thicken. Vidiano is a Cretan grape; if you can't find it, use any other dry white.

Ingredients

• 2 kg (4½ lb) lamb – shoulder or leg, cut into bone-in pieces
• juice of 3 lemons
• 150 ml (⅔ cup) Biolea Lemoni olive oil
• 2 garlic cloves
• a bunch of fresh oregano (or 2 tablespoons dried Cretan oregano)
• 120 ml (½ cup) dry white wine, ideally Vidiano
• salt, pepper
• for the sauce: 2 tablespoons plain flour

Method

1. Heat the Lemoni olive oil in a large pot. Brown the lamb in batches until well coloured on all sides.
2. Add the garlic, oregano, salt and pepper and stir.
3. Pour in the wine, the lemon juice and a glass of water. Cover and simmer over the lowest heat for about an hour, until the meat is tender. If it still resists, add a little water and keep going.
4. Remove the meat and keep it warm. Strain the cooking liquid through a sieve.
5. Blend the liquid with 2 tablespoons of flour, return to the pot and bring to the boil, stirring, until the sauce thickens. Pour over the meat.

Serve with roast potatoes or bread for mopping up the sauce.

Recipe: Michalis Papadakis, Biolea Astrikas Estate restaurant. Photos: Biolea. Published with the producer's permission.