Description
This is a greek recipe from a mediterranean cookbook, using marinated lamb steaks or chops that are slow-cooked for an unbeatable, tender flavor. The dish is sealed like a pie, with a flour dough lid to trap in the flavor, but a tight fitting foil cover will work, too. Prep time includes time for marinating.
Ingredients
- Lemon
- Fresh Oregano
- Salt
- Ground Black Pepper
- Lamb Leg Steaks
- Olive Oil
- Onions
- Bay Leaves
- Dry White Wine
- Plain Flour
Instructions
- Mix together the lemon juice, oregano and salt and pepper and brush over both sides of the lamb
- Leave to marinate for at least 4 hours or overnight
- Preheat oven to 325 f
- Drain the lamb, reserving marinade, and dry lamb with paper towel
- Heat olive oil in frying pan and cook lamb over high heat just until browned on both sides
- Transfer the lamb to a shallow pie dish
- Scatter the sliced onions and bay leaves around the lamb, then pour the white wine and the reserved marinade on top
- Mix the flour with sufficient water to make a firm dough
- Moisten the rim of the pie dish
- Roll out the dough on a floured surface and use to cover the dish so that it is tightly sealed
- Bake for 2 hours, then break away the crust and serve the lamb hot
- Potatoes make a great accompaniment