Dutch oven lemon roasted lamb shoulder with potatoes 🍋.

Happy Father’s Day! ❤️ We intended to have a bbq to celebrate today though weather seems to have other plans. So a lamb roast, it is!

How are you celebrating μπαμπά (dad) today?

This recipe also works great with lamb leg and works just as well with a baking tray tightly covered with aluminium foil.

Preheat your oven to 180 degrees C. In your Dutch oven add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube or paste, oregano and the lemon juice. Add salt and plenty of pepper.

Pour in the water and place the lamb shoulder into the pot. Spoon liquid over any exposed pieces of lamb. Cover and place the pot in the oven for approximately one 2 hours.

After approximately 2 hours, remove pot and check the lamb is beginning to soften then add the potatoes around the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

 Dutch oven lemon roasted lamb shoulder with potatoes 🍋

I don’t eat potatoes nearly enough and now that I’ve found this recipe for salt and vinegar smashed potatoes with garlic aioli I may never stop😆 If you haven’t picked up

 cookbook stop what you’re doing and go buy it. I’ve shared Laura Wright’s recipes before because they are SPOT ON. We also made the spicy curry tempeh burgers with creamy garlic dressing and they too were👍🏻😋 Off to sweat out all the garlic cause mama needs to practice😉 .

 I don’t eat potatoes nearly enough and now that I’ve found

Smashed potatoes with cilantro dill pesto is live on the blog. Still rocking the dill🌿over here (sorry not sorry)but this time I added a ton of cilantro. Carbs seem to be the only food I’m truly craving lately now that old man winter☃️has settled in, hbu?? Head to the link in my profile or swipe up in stories. It will take you straight to the recipe💚

 Smashed potatoes with cilantro dill pesto is live on the

If someone asked me what food I could never live without there would be a list as long as my arm but high on that list would be the potato🥔I don’t eat them all that often because when I do I want to eat them in there glory🍟 These smashed taters with shaved

_foods parm, olive oil, salt and pepper were legit the perfect snack and so easy it’s kinda silly. Boil mini tater until fork tender, preheat oven to 400, smash tater with a ramekin (or whatever), drizzle with olive oil, sea salt and pepper and grate a ton of the best cheese you can find. And bake for approx 15 minutes or until they look done😄This parm has stolen my heart. Smells like parm, grates like parm, tastes like parm. And yet.... haha, happy almost Friday😍

 If someone asked me what food I could never live without

Good morning and happy Monday! This week the plan is to eat as much green food as possible💚☘️ My dill pesto (you sick of seeing it yet?) has found its way into yet another meal and this time it’s my WARM MEATY POTATO SALAD. I’ve been asked many times what my one food I couldn’t live without and I think I can answer POTATOES without hesitation. I love this riff on potato salad as there is my walnut tofu meat in there too. It’s takes on more of a main and less of a side and if that means more potatoes? I’m in!!!!

* 1 cup walnut tofu meat (recipe on site)

Preheat oven to 400. Parboil the potatoes in salted water until just fork tender. Place a strainer above the potatoes and put peas in to steam. Drain potatoes and place on baking sheet. Set peas aside while potatoes are baking. Drizzle 🥔with olive oil and seasoning with salt and pepper. Place in preheated oven for 25 min. Shaking halfway. Preheat a  pan and drizzle with olive oil and chili flakes. Add in tofu meat , roasted potatoes, pesto, spinach, toss to combine and cook until spinach

JUST starts to soften. Toss everything in a bowl, add peas, micro greens and taste for seasoning.

 Good morning and happy Monday! This week the plan is to eat

I think I’ve found my new fave summer salad.. Blanched asparagus, sliced strawberries, boiled baby red potatoes, avocado, walnuts, pumpkin seeds, sea salt and cracked black pepper with a super easy but delicious dressing of lemon, balsamic, evoo and maple syrup. Yes indeed, we have a winner💚

 I think I’ve found my new fave summer salad.. Blanched

Not the prettiest dish but definitely one of the yummiest, wholesome and comforting dishes my mother always made. Kokkinisto kota mai patates (chicken cooked in a red sauce with potatoes). It was always a good day when something kokkinisto was simmering in the pot when I got home from school! .

4-5 large potatoes cut into large wedges.

Check out my highlights to watch how it’s made 🎥. Kali orexi friends!

 Not the prettiest dish but definitely one of the yummiest

As promised! Last nights recipe for Biftekia sto fourno.

I’ve shared this recipe before and the method is also in my highlights but to save you the trouble here it is once more.

Btw. What do you think of the Reels? I think they’re so fun! 💃🏻 Love creating them!

To prepare dish preheat oven to 180 degrees C. Begin by combining all potato ingredients in your baking tray. Cover with foil and bake for approximately 30 minutes or until potatoes have softened.

Whilst potatoes are in the oven, in one bowl add all ingredients to make the biftekia. Mix all ingredients well, preferably by hand to combine (if you feel the mixture is not holding very well, keep working it with your hands, it will come together). Form 2 Tbsp of mince mixture in your hands into oval shapes and set aside till they’re all made.

Once you’ve formed the biftekia, arrange them into the tray with the potatoes (you may need to move the potatoes around in order to fit the Biftekia). After everything has been fitted back into the tray, give potatoes and biftekia a drizzle with extra virgin olive oil and return to the oven for approximately 25-30 minutes or until golden and biftekia have cooked through.

 As promised! Last nights recipe for Biftekia sto fourno

My Dutch oven lamb shank recipe using lamb shoulder on the bone, inspired by

_food4thought famous slow cooker lamb dinner. Set and forget! Check it out!

Preheat your oven to 180 degrees C. In your Dutch oven add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube, oregano m and the lemon juice. Add salt and plenty of pepper.

Pour in the water and place the lamb shoulder into the pot. Cover and place the pot in the oven for approximately one 2 hours.

 My Dutch oven lamb shank recipe using lamb shoulder on the

Lamb, potatoes and lemon 🍋. Ingredients that just work! This dish consists of such simple ingredients that promise loads of flavour. This took a total of two hours to make, start to finish and majority of that time was in the oven whilst I was able to do other things. I guarantee you’ll love this one ☝️.

 , if you do not have a cast iron pot you can simply use a baking tray tightly covered with foil although cooking time may be a little longer 🍋🍋.

Preheat your oven to 180 degrees C. Using an oven proof pot begin by browning the lamb shanks with a drizzle of olive oil on each side for a few minutes and set aside.

In the same pot add the olive oil along with the onion and garlic. Sauté for approximately 2 minutes before adding the white wine. Allow the alcohol from the wine to cook off for a minute and then add the stock cube and the lemon juice. Add salt and plenty of pepper and also the oregano.

Pour in the water and add the lamb back to the pot. Cover with the oven proof lid and place the pot in the oven for approximately one hour.

After one hour, remove pot and check the lamb is beginning to soften then add the potatoes amongst the lamb. Place the lid back on and cook for an additional 30 mins or until potatoes are cooked through. Squeeze some extra lemon and enjoy!

 Lamb, potatoes and lemon 🍋. Ingredients that just work!

Who doesn’t love Greek style lemon potatoes? 🍋 Another great side dish for any meal. Check out my Instagram highlights to watch how I prepare mine for that proper lemon tanggggg! 🍋🍋. Highly recommend 🤤🤤.

 Who doesn’t love Greek style lemon potatoes? 🍋 Another

The freshest of herbs for dolmades and my cute little coconut bowl on the side hehe. See full recipe in previous post ❤️❤️

 The freshest of herbs for dolmades and my cute little

 dinner: dolmades, smashed potatoes and boiled beetroot. 🌱

There are many recipes for dolmades, but here is the one I used for nisteia.

* 60-70 tender vine leaves (about 250 g) I boiled mine for 10 mins then rinsed to get rid of the salt.

* 2 bunches spring onions, chopped * 1 large onion, diced

* Add oil to pan, cook onions and garlic and all herbs. * Add rice and toast for about 5 mins before adding water and zest of lemon. Salt and pepper to taste.

* Add water and cover until the liquid is gone. Rice does not need to be cooked all the way through.

* Pack tightly and cover dolmades with a ceramic plate inside the saucepan that way is acts as a weight.

* Add water just to cover dolmades and lemon juice. Cook for about 30- 40 mins. * Yayyy! Enjoy!!! .

.....And for those interested in the smashed potatoes, just boil whole baby potatoes. When soft use the back of a spoon to... squish? Smoosh? Add garlic, paprika, salt, pepper and olive oil. Bake till brown and golden at 170. .

 Tonight’s #vegan  dinner: dolmades, smashed potatoes and

Olive oil fried potatoes with feta. Enough said! 🍟 🧀.

The trick to cooking these is to not have the heat of your oil too high otherwise your oil will burn. Simply chop, salt, fry, crumble with

s_dairy_greece and a sprinkle of oregano 🌿.