top of page

Greek-Style Lamb and Potato Casserole:

With a summery, colorful salad of roasted vegetables.


  1. Preheat the oven at 200° 

  2. Cut the potatoes into whatever shape you want

  3. Mix the wine, olive oil, salt and pepper and garlic

  4. Add the potatoes in, mix them and place them in the casserole

  5. Pass the meat from the marinade and place it in the pan

  6. Close the lid and bake for about 3 hours.


2 kilos of lamb shoulder

1200 g of potatoes

½ glass of red wine

10 cloves of garlic or as much as you like

2-3 sprigs of rosemary

Salt and pepper

For the salad

5-6 green bell peppers

4-5 red pointy peppers

1 eggplant

1 onion

2 fresh onions

5-6 tbsp. olive oil

1 bunch of parsley

2 tbsp chopped mint

Vinegar and molasses 

Salt and pepper

Heading 3

bottom of page