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.ReplyDelete
It really was.Delete
Looks pretty good to me.ReplyDelete
And so easy to prepare.Delete
Looks delicious (but not for breakfast!)ReplyDelete
My breakfasts consist of some very strange dishes.Delete
If 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.Delete
I want to rush down to the supermarket and buy some lamb. I have everything else already! (Do you thicken the gravy?)ReplyDelete
And 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.Delete
It 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.Delete
Lamb shanks would do nicely for this.Delete
In Greece Lambs Shanks are more traditional. I can't get them here.Delete
Readily available here and cheap, and delicious.Delete
I'll make this next week. I've ordered the meat at the butchers today.ReplyDelete
You won't be disappointed!Delete
That looks great. I bought Rick Steins book and DVD, "A French Odyssey" years and years ago. It's worn out!ReplyDelete
That 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.Delete
Anyone 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.ReplyDelete
Animals need good grass; maybe it's too dry in Israel.Delete
Nai! Poli Kala!ReplyDelete
Bravo 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.Delete
Served 4 plus leftovers is pretty good.ReplyDelete
A cheap dish. Served 5.Delete
It looks wonderful ..... the photographs are worthy of a cookbook ..... Rachel should make it ..... she loves a bit of lamb . XXXXReplyDelete
Baaa 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.Delete
I 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.Delete
Cro, I beg to differ. That second photograph looks scrumptious, and would be worthy of a cookbook photo! Mmmmmmm.....ReplyDelete
You're very kind. I'd just 'shaken' it, and it had looked far better before.Delete
It looks very good. It's cooling down this weekend so I know what I am making. Thanks for the inspiration.ReplyDelete
Cloudy here today, and we're promised a few drops of rain. I'm not holding my breath.Delete
Lamb 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!ReplyDelete
Ask 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.Delete
There is nothing wrong with the second picture. The food looks wonderful and delicious.ReplyDelete
A few seconds before I took the photo it looked a lot better!Delete
Welsh 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".ReplyDelete
Macron 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.Delete
That's a beautiful dish. Laura would eat the leftovers for breakfast, too. She gets up first.ReplyDelete
The cold leftovers were just as good.Delete
It 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.ReplyDelete
My mother used to stuff them and roll them, then roast. It was one of my favourite dishes as a child.Delete
Just a note that your conversion of £s to €s was getting a bit naughty.ReplyDelete
It was more about how I feel, than about FX rates!Delete
Bit fatty for me to be honest.ReplyDelete
That is a problem. Unfortunately it's also the fat which is probably the tastiest bit (as with most meat).Delete
I'm with you! I love eating savory leftovers for breakfast. Never did have a sweet tooth for breakfast!ReplyDelete
I don't have a sweet tooth, full stop. It has to be savoury for breakfast.Delete
Just 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!ReplyDelete
The only bits of Lamb I currently have in the freezer are the breast cuts. Normally there are couple of Gigots somewhere, but not now.Delete
This 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.ReplyDelete
cheers, parsnip and badger
The Lemon and Rosemary (and Oregano) make such a difference, and in this case to all the surrounding vegs.Delete
This dish looks delicious.ReplyDelete