Lamb: Mix 1 cup oil, the juice of 2 lemons, 1tsp dry mustard,1 heaping Tbsp dry oregano, salt and pepper to taste ( about 1tsp salt 3/4 tsp pepper). Choose a shoulder cut with bones as it is the best for this use: 4-6 pieces about 4” square. Mix meat thoroughly in the liquid paste. Place a pan and cover with foil. Cook covered at 400 for 1 1/2 hours. Uncover and turn meat over if browned. Cook 30 minutes.
Potatoes: use 8-12 medium sized Yukon gold. Cut each into 6 wedges. Make the same paste and toss the potatoes in it. After meat has cooked for 2 hours add the potatoes and 4-6 cloves of garlic to the lamb. Cook 40-50 minutes, turning the meat every 15 minutes so it browns evenly. Total cooking time should be 2 hours and 40-50 minutes. The smell will be overwhelming and it will be delicious.
Chef Terry Vassiliadis, The Village Taverna, 1075 Pendergast St, Victoria, (250) 592-7373, www.thevillagetaverna.ca. Terry’s roots in village food are as deep as the ancient olive tree in the mural on the wall.