Olsson Recipes

Alison Roman 2024 Easter. 6-10 svs. 275° no fan, boneless 8-10 hrs, bone-in 10-12.

INGREDIENTS

4-5 lb bone-in or 3-4 boneless, shoulder or leg untied.

salt & pepper

750 ml dry white wine.

2 lbs waxy potatoes (Yukon gold or fingerlings. skin on. half or quarter depending on size.

2 HEADS garlic unpeeled, halved crosswise (horizontally)

2 lemons, one halved crosswise, save another for serving.

1 bunch: oregano,marjoram or thyme, plus more for serving.

olive oil to drizzle.

1-2 Cups herbs: parsley, dill, mint, chives for serving (chopped)

Greek yogurt or Labne.

DIRECTIONS

1. season lamb s&p 12-24 hours before, leave in fridge.
2. preheat to 275°, no fan.
3. scatter potatoes, cut garlic, lemon & oregano around lamb. Cover with bottle of white wine (white vermouth or pinot Grigio). top with good glue of olive oil,, nice thick layer floating on top.
4. cover and put in oven 10-12 hours. do not look/peak!
5. remove from oven, let cool. serve on platter with potatoes and juices, top with herbs and more oil. serve with labne and brothy chickpeas (10-12 hours in same oven as lamb)