This is my own version of Rick Stein's very typical Mediterranean dish (as in title). Some might call it a poor man's Greek Kleftiko.
Ingredients: Red/green Peppers, Potatoes, Breast of Lamb, preserved Lemon, Oregano, Rosemary, Garlic, Olive oil, and salt. One hour in oven 200C. Cost, about €5/£5; feeds 4.
OK, the food stylist was absent when I took the second photo, but it's the taste that counts. This was simply delicious. And people say they can't cook!!! Child's play.
I shall be eating the leftovers for my breakfast!
Looks and sounds delicious.
ReplyDeleteIt really was.
DeleteLooks pretty good to me.
ReplyDeleteAnd so easy to prepare.
DeleteLooks delicious (but not for breakfast!)
ReplyDeleteMy breakfasts consist of some very strange dishes.
DeleteIf there are any leftovers I always eat them for breakfast. Son makes a fabulous Indian fish soup that I love cold with lemon the next morning.
DeleteI want to rush down to the supermarket and buy some lamb. I have everything else already! (Do you thicken the gravy?)
ReplyDeleteAnd I was going to settle for eggs on toast. Sad but true.
No, it comes out of the oven ready to eat. Just residual sauce.
DeleteIt looks delicious and reminds me of the lamb hotpots* of childhood. In Britain we are over run with sheep but it is still very expensive in the supermarkets.
ReplyDelete*Minus the peppers of course!
I seem to remember that my mother made her 'hotpots' with Scrag End of Neck, which always sounded a bit odd. They were very good though. I use the boney end of the breast.
DeleteLamb shanks would do nicely for this.
DeleteIn Greece Lambs Shanks are more traditional. I can't get them here.
DeleteReadily available here and cheap, and delicious.
DeleteI'll make this next week. I've ordered the meat at the butchers today.
ReplyDeleteAlphie
You won't be disappointed!
DeleteThat looks great. I bought Rick Steins book and DVD, "A French Odyssey" years and years ago. It's worn out!
ReplyDeleteThat a my kind of cooking.
My grab had no truck with people who said they couldn't cook.
"If you can read, you can cook!" She said.
And this sort of cooking, a 5 year old could master.
DeleteAnyone who lives in Europe and comes to visit here says that the meat here is not as good as the one in Europe, so I give up and stay with the vegetables.
ReplyDeleteAnimals need good grass; maybe it's too dry in Israel.
DeleteNai! Poli Kala!
ReplyDeleteBravo once again for a terrific recipe.
Even a traditional Greek would eat that..with frozen NZ lamb, which is cheaper than the fresh local
It's basically a Greek recipe, but made the world over.
DeleteServed 4 plus leftovers is pretty good.
ReplyDeleteA cheap dish. Served 5.
DeleteIt looks wonderful ..... the photographs are worthy of a cookbook ..... Rachel should make it ..... she loves a bit of lamb . XXXX
ReplyDeleteBaaa baaa! I expect most people do a version of this, but it's the Lemon and Oregano that make it special. Like being on a small Greek island.
DeleteI know what Jackie meant. I make a good meal with lamb shanks but mine is a very British version. I really should try the lemon and oregano one, it sounds delicious. The preserved lemon makes it sound Greek with a Moroccan twist.
DeleteCro, I beg to differ. That second photograph looks scrumptious, and would be worthy of a cookbook photo! Mmmmmmm.....
ReplyDeleteYou're very kind. I'd just 'shaken' it, and it had looked far better before.
DeleteIt looks very good. It's cooling down this weekend so I know what I am making. Thanks for the inspiration.
ReplyDeleteCloudy here today, and we're promised a few drops of rain. I'm not holding my breath.
DeleteLamb is the queen of meats in my book. Looks very delicious. Breast of lamb is an odd cut, not heard of it here. Look like little ribs in the pics, which I guess is what they are!
ReplyDeleteAsk your butcher. The breast is one of the tastier cuts, and is usually very cheap. It can be quite fatty, but if slow roasted it cooks out. Give it a go; it's also finger food which is nice.
DeleteThere is nothing wrong with the second picture. The food looks wonderful and delicious.
ReplyDeleteA few seconds before I took the photo it looked a lot better!
DeleteWelsh lamb I hope. I didn't like the way creepy Macron hijacked the EU conference in Salzburg and ambushed May with his Non to Brexit! and "all Brexiteers are liars".
ReplyDeleteMacron Lamb! As one who voted to stay, I now can't wait until we leave. Ditching these wretched Brussels bullies can't come quick enough.
DeleteThat's a beautiful dish. Laura would eat the leftovers for breakfast, too. She gets up first.
ReplyDeleteThe cold leftovers were just as good.
DeleteIt is years since I ate Breast of Lamb Cro. My mother used to do it for my father, gently stewing it with onions and then serving it covered in a peppery white sauce. I used to love that too - might try your version now.
ReplyDeleteMy mother used to stuff them and roll them, then roast. It was one of my favourite dishes as a child.
DeleteJust a note that your conversion of £s to €s was getting a bit naughty.
ReplyDeleteIt was more about how I feel, than about FX rates!
DeleteBit fatty for me to be honest.
ReplyDeleteThat is a problem. Unfortunately it's also the fat which is probably the tastiest bit (as with most meat).
DeleteI'm with you! I love eating savory leftovers for breakfast. Never did have a sweet tooth for breakfast!
ReplyDeleteI don't have a sweet tooth, full stop. It has to be savoury for breakfast.
DeleteJust collected my two freezer lambs and now know what I'll be trying with the breast. Might not have for brekkies but definitely try it for supper!
ReplyDeleteThe only bits of Lamb I currently have in the freezer are the breast cuts. Normally there are couple of Gigots somewhere, but not now.
DeleteThis looks so good. I have never seen a lamb breast at the market but your dish looks like it has lamb ribs. I so want to try this it looks so good. I always use lemon and rosemary with my lamb.
ReplyDeletecheers, parsnip and badger
The Lemon and Rosemary (and Oregano) make such a difference, and in this case to all the surrounding vegs.
DeleteThis dish looks delicious.
ReplyDelete