Theo cooks

Greek Lemon Lamb with Skordalia

Preparation time:
15 minutes
Cooking time:
40 minutes
4 servings

This lemon lamb recipe reminds me of a meal my mum used to make us as kids, and still does today if we’re lucky! This has all the headline flavours of the Aegean; lemons, olive oil, oregano… Served with Skordalia; a traditional Greek dip made with whipped potatoes, or in some villages with bread, it’s loaded with garlic and lemon and only to be shared with someone you’ll kiss (you won’t kiss anyone else that hasn’t eaten this much garlic!) Traditionally served at room temperature, I’ve toned my version down a little to go as an accompaniment to the lamb.

  • Ingredients

    • 4 Lamb neck fillets, trimmed
    • 2 tbsp Flour
    • 2 Onions
    • 3 cloves Garlic
    • 1 tbsp Coriander seeds
    • 2 tbsp Dried oregano
    • 500ml Chicken stock
    • Bunch fresh parsley
    • 60ml Olive oil
    • 1 Lemon
      For the Skordalia:
    • 500g White potatoes
    • 3 cloves Garlic
    • 125ml Extra virgin olive oil
    • 1 Lemon
  • Method

      For the Lamb:
    • Using the Kenwood handblender, peel and cut the onions and garlic into quarters and place into the handblender along with the coriander seeds, dried oregano and a pinch of salt. Blend to a coarse puree, adding a splash of olive oil if it needs loosening and reserve.
    • Season the lamb heavily with salt, pepper and dust in the flour. In a hot pan, add a splash of olive oil and brown the lamb neck fillets a couple of minutes each side then remove from the pan. In the same pan, reduce the heat to medium, add a splash more oil if needed and pour in the blended onions and garlic and simmer, stirring occasionally for about ten minutes until the onions are cooked and have turned a dark colour and start to clump together. Pour in the chicken stock and simmer until reduced by half then reintroduce the lamb fillets back to the pan, turning them over a few times to coat in the sauce. If the sauce starts to dry add a splash more stock and simmer for a further five minutes to finish cooking the lamb, squeeze the juice of one lemon into the pan and remove from the heat.
      For the Skordalia:
    • Peel and cut the potatoes into quarters and simmer in salted boiling water until easily pierced with a knife, but don’t overcook. Strain and leave in a sieve to steam dry.
    • While the potatoes are cooking, peel the garlic and crush with the side of a knife with a pinch of salt then place into a small bowl and pour over the olive oil. When the potatoes are dry, place them into a mixing bowl and using the Kenwood handblender with masher attachment mash until smooth and slowly start drizzling in the garlic infused olive oil.
    • As soon as the mash is smooth, remove the hand blender and use a wooden spoon to fold in the juice of ½ lemon, add a generous pinch of salt to taste.
    • When ready to serve, spoon the skordalia onto a serving dish, warm the lamb in the pan, then slice each fillet into three and pour over the sauce with a scattering of chopped fresh parsley.

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Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small

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