The Dish: The Pride of the Greek Table
Arni sto fourno is the synonym for Greek hospitality and celebration. Whether for Easter or a family Sunday gathering, this dish is a ritual. The meat is slow-cooked for hours at a low temperature until it literally falls off the bone, infusing with garlic, lemon, and wild oregano.
Why this dish is so healthy?
Lamb is an excellent source of high-quality protein, Vitamin B12, and zinc. Combined with antioxidant-rich oregano and extra virgin olive oil, it forms a nutritious centerpiece for a balanced Mediterranean diet.
Special Features & Suitability
The magic lies in the simplicity of the ingredients that develop deep flavors over time. It’s perfect for gourmets who appreciate quality meat and low-carb enthusiasts seeking a high-protein meal.
Recipe (for 2 Persons)
Ingredients
600–800g Lamb (shoulder or shanks, bone-in)
4 Garlic cloves, halved
80ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of 1.5 lemons
1 tbsp Dried Greek oregano
Salt & freshly ground black pepper
Optional: 400g Potatoes (cut into large wedges)
Instructions
Prep: Preheat oven to 160°C (320°F).
Infuse: Cut small slits into the meat and insert the garlic halves.
Marinate: Place the lamb in a roasting pan or Dutch oven. Drizzle with lemon juice and olive oil. Rub generously with salt, pepper, and oregano.
Slow-Roast: Cover tightly with a lid or foil. Roast for 2.5 to 3 hours.
Crisp: Remove the cover, increase temperature to 200°C (400°F), and roast for another 15–20 minutes until golden brown.
Rest: Let it rest for 10 minutes before serving.
Zero-Waste Tip
Don't throw away the lamb bones! Boil them with vegetable scraps (onion skins, carrot tops) to create a rich lamb stock that you can freeze for future gravies or soups.
Drink Pairing
A robust red wine like a Greek Xinomavro (e.g., from Naoussa) is the perfect match for the rich flavors of the lamb.
Nutrition Facts (per serving)
Arni sto fourno is the synonym for Greek hospitality and celebration. Whether for Easter or a family Sunday gathering, this dish is a ritual. The meat is slow-cooked for hours at a low temperature until it literally falls off the bone, infusing with garlic, lemon, and wild oregano.
Why this dish is so healthy?
Lamb is an excellent source of high-quality protein, Vitamin B12, and zinc. Combined with antioxidant-rich oregano and extra virgin olive oil, it forms a nutritious centerpiece for a balanced Mediterranean diet.
Special Features & Suitability
The magic lies in the simplicity of the ingredients that develop deep flavors over time. It’s perfect for gourmets who appreciate quality meat and low-carb enthusiasts seeking a high-protein meal.
Recipe (for 2 Persons)
Ingredients
600–800g Lamb (shoulder or shanks, bone-in)
4 Garlic cloves, halved
80ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of 1.5 lemons
1 tbsp Dried Greek oregano
Salt & freshly ground black pepper
Optional: 400g Potatoes (cut into large wedges)
Instructions
Prep: Preheat oven to 160°C (320°F).
Infuse: Cut small slits into the meat and insert the garlic halves.
Marinate: Place the lamb in a roasting pan or Dutch oven. Drizzle with lemon juice and olive oil. Rub generously with salt, pepper, and oregano.
Slow-Roast: Cover tightly with a lid or foil. Roast for 2.5 to 3 hours.
Crisp: Remove the cover, increase temperature to 200°C (400°F), and roast for another 15–20 minutes until golden brown.
Rest: Let it rest for 10 minutes before serving.
Zero-Waste Tip
Don't throw away the lamb bones! Boil them with vegetable scraps (onion skins, carrot tops) to create a rich lamb stock that you can freeze for future gravies or soups.
Drink Pairing
A robust red wine like a Greek Xinomavro (e.g., from Naoussa) is the perfect match for the rich flavors of the lamb.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 590 kcal |
| Fat | 42 g |
| Carbohydrates | 2 g (without potatoes) |
| Protein | 48 g |
Stellen Sie hier Ihre Frage zu dem Rezept
Customer reviews
Sorry, no reviews yet. Be the first to rate the product.