Perama’s Lamb Skaras
Food Swaps. Food swaps? When one person exchanges a dish with another person. In this case I’m lucky enough to receive beautiful shoulder racks of lamb from the lovely Tim from Urban Foodmarket (who conveniently lives steps away) in return for a strawberry tart that I had made but didn’t want to eat! (well, I didn’t want to eat all of it!)
What to do with the lamb? As most would now know, I love Perama at Petersham and Chef David Tsirekas’ modern approach to Greek food, and on this occasion I wanted to try making his Lamb Skaras; a slow braised shoulder lean lamb with oregano, olive oil, wine and garlic, then char grilled with a lemon, olive oil baste and served with baked oregano lemon potatoes and string beans. seriously: YUM. So I tweeted David and he generously shared his recipe. Two things: my photos aren’t great as I took most of the prep pictures with my iphone, second, the cut of meat I used wasn’t the same that David serves. Mine was on the bone, David’s is not.
This is, essentially a very simple recipe, but does take time.
Marinate the lamb with garlic, olive oil, salt and pepper and paprika
I left mine in the fridge covered like this overnight
Place the lamb in a deep dish and cover in water, cover with foil and bake in the oven at 200° for 3 -5 hours depending on your oven
If the bone is in, and skin on, cook for 1.5 hours, and when finished soak in vinegar for 1 hour
Make a baste from garlic, lemon juice, oregano, olive oil, salt & pepper
Heat a grill or bbq, and throw lamb on, basting all the while.
Serve with potatoes and green beans
Damn you woman! I’m waiting for dinner to be ready and it was a bad idea coming here and seeing your lamb and tart
That looks amazing and I bet David is proud of your version! 
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That looks absolutely spectacular! Now I have a craving for lamb and potatoes that just won’t be satisfied by last night’s leftovers…
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Is there a particular type of vinegar that needs to be used for the soaking? Looks great!
@Athena Plain old white vinegar, but only if the piece of meat you’re using has skin, as it helps break it down/soften it. Mine didn’t have skin but I gave it a go anyway!
WOWZA!! Looks amazing!! Great site and pictures!!
That looks sensational! I had the lamb at Perama recently and loved it. Tried recreating it at home based on flavour memory….but sadly did not come close. I will have to try your recipe. I love the look of your version too – on the bone is usually a much tastier option.
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Just want to check – if you have the bone in and skin on do you only bake it for 1.5 hrs instead of the 3-5 hours, or as well as the 3-5 hours?
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Bone in is shorter, 1.5 hours