Arni ladorigani – Greek lamb stew with lemon and oregano

I have a massive food writing boner for Elisabeth Luard. Oh, the purple prose is saturated all up the spectrum, but the way she writes about food just hits me where I live. She gets it.

For my favourite of her books,  European Peasant Cookery, she basically bummed around Europe for a few years, bothering people in cottages. The result is a vast (if occasionally austere) compendium of stews, broths, salads, and thrift food.

Arni ladorigani - greek lamb stew

 

Some of the recipes you can use verbatim; some benefit from a tweak. This simple lamb stew is one I’ve mucked about with, but the core concept is delightful – melting, slow-cooked lamb, a shiver of citrus through it. This is the good stuff, and it works just a well on a lazy spring evening as for winter comfort.

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