Recipe: Appetizing Roast Lamb with Potatoes
Roast Lamb with Potatoes. Slice and serve with the sauce, vegetables and potatoes. Baste the potatoes and the lamb with pan juices frequently during cooking. The roast is done when a thermometer inserted into the meatiest part.
How to roast a tender lamb shoulder with potatoes, Greek style. Go straight to the Recipe Card or. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. You can have Roast Lamb with Potatoes using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Roast Lamb with Potatoes
- It's 1 kg of lamb shoulder or leg.
- Prepare 1 kg of small potatoes.
- Prepare 6 of garlic cloves, sliced.
- You need 80 ml of olive oil.
- Prepare of Juice of 1 to t and 1/2 lemon.
- You need 2 of Bay leaves.
- It's to taste of Ground black pepper.
- Prepare 200 ml of white wine.
- It's 1 tbsp of pimento paste.
- It's to taste of Salt.
- You need 1 tsp of annatto powder (optional).
- It's 3 of small or medium onions, cut into quarters.
Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables.
Roast Lamb with Potatoes step by step
- In a small bowl mix well the annatto powder, pimento paste, salt, lemon juice, garlic and bay leaves..
- Next place the lamb in an oven proof dish and pour the marinade over it. Rub the marinade well all over the lamb. Allow to marinade in fridge for 4 hours, preferably overnight..
- Preheat oven to 180c..
- Peel the potatoes and cut into bite size chunks. Add to the oven dish with the lamb. Next add the onions. Finally, drizzle over the olive oil and white wine. Cover with lid and roast for approximately one hour (I used a thermometer). Once in a while baste with the juices..
- Allow to rest for 10 minutes when removed from the oven..
Because the potatoes are cooked in stock I don't make a gravy to go with this roast which is one less thing to think about. Cook the lamb on the oven shelf directly over the potatoes so that the juices drip onto the potatoes. Serve the lamb and potatoes with additional vegetables of your choice. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Place lamb in roasting pan atop potato mixture.
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