Info

Wonders of the World

Wonders of the World: the podcast that visits the great places on Earth to tell the story of our people, our civilization, and our planet.
RSS Feed Subscribe in Apple Podcasts
Wonders of the World
2024
March


2023
September
August
February


2022
December
August
July
June
April
March
January


2021
December
November
September
August
July
May
April
March
February
January


2020
December
November
October
September
August
July
June
April
March
February
January


2019
December
November
October
September
August
July
June
May
April
March
February
January


2018
December
November
October
September
August
July
June
May
April
March
February
January


2017
December
November
October
September
August
July
June
May
April
March
February
January


2016
December
November


Categories

All Episodes
Archives
Categories
Now displaying: Page 1

Please visit the show's official page at wonderspodcast.com

Sep 12, 2017

There are few dishes as stereotypically Greek as roast lamb.  With the weather starting to get cold as we move towards Autumn, what better way to celebrate stick-to-your-ribs comfort food?

If we were REALLY doing this right, we would roast a whole lamb on a spit in your front yard.  But that might upset the neighbors, the police, and the homeowners’ association, so we’ll do something in the oven

Arni sto Fourno (αρνι στο φουρνο), which means “oven-roasted lamb,” is a recipe I’m using from the restaurant where I met my wife 15 years ago.  In fact, this is the very dish I had that night, which is a good way to know that it’s the real deal - I mean, it was fifteen years ago.

The restaurant, the Greek Islands, calls it Arni Fournou, but whatever you call it, it’s super simple.  Chunk up some potatoes, throw in chopped tomatoes, garlic, oregano, lemon juice, olive oil, and salt and pepper.  Then nestle in four lamb shanks, of about a pound each (500 g). 

This recipe (http://checkplease.wttw.com/recipe/arni-fournou) comes from the Greek Islands, via the files of Check Please!, a public television staple in Chicago, in which each of three average viewers invites the other two to their favorite local restaurant.  I wish every town had that show - it does a terrific job in introducing viewers to cuisines, neighborhoods, and establishments they would never have considered otherwise.  (http://checkplease.wttw.com).

Serves 4

INGREDIENTS

  • 4 lbs/2 kg lamb shanks (four, about 1 lb/500 g each)
  • 2 lbs/1 kg peeled russet potatoes, cut into wedges
  • 1 cup/240 ml chopped tomato
  • 9 cloves chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup/240 ml fresh lemon juice
  • 1 cup/240 ml olive oil
  • 1 teaspoon/5 ml oregano (Greek or Turkish - not Mexican)

STEPS

  1. Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade.
  2. Preheat oven to 275-325° F / 135-160° C (depending on the actual heat that your oven produces - if it runs hot, set the temp lower).
  3. Bake the lamb for 2 hours, turning the pieces over after the first hour.
  4. Serve the lamb with the potatoes and use a bit of the remaining juices to pour over the dish.
0 Comments
Adding comments is not available at this time.