Slow-Roasted Lamb with Butter Sauce — Cretan Lamb with Staka
Slow-roasted lamb shoulder finished with staka butter and served with fried potatoes, a Cretan celebratory dish.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Make small incisions all over the 800g lamb shoulder and push a garlic sliver into each. Rub lamb with 1 tbsp olive oil, thyme, oregano, salt, and pepper. Cut 400g potatoes into thick wedges.
Roast
Heat oven to 220°C. Place lamb in a deep roasting tin and roast uncovered 20 minutes until well browned on all sides.
Braise
Reduce oven to 160°C. Pour wine and water into the tin base, cover tightly with foil, and braise 2 hours until lamb is very tender and pulling from the bone.
Glaze
Remove foil, increase oven to 200°C. Dot staka butter over the lamb and roast uncovered 15 minutes until deeply golden and caramelised. While lamb roasts, toss potato wedges with remaining olive oil, lemon juice, and salt in a bowl.
Fry
Heat a separate pan over medium-high heat. Fry potatoes 12 to 15 minutes, turning occasionally, until golden and crisp throughout.
Rest and plate
Rest lamb 10 minutes. Arrange lamb on plates with fried potatoes alongside, spoon pan juices over, and serve warm.
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