Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roast lamb with potatoes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roast Lamb with Potatoes is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Roast Lamb with Potatoes is something which I have loved my whole life. They’re nice and they look wonderful.
Accompanied by heaps of delicious oven-roasted potatoes, it's a classic Greek dish that is beloved by many. Smaller legs are tastier and yield more tender roasts so opt for two smaller. This recipe for roasted leg of lamb is very easy to prepare and unbelievably delicious!!!
To get started with this particular recipe, we have to prepare a few components. You can cook roast lamb with potatoes using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roast Lamb with Potatoes:
- Get 1 kg lamb shoulder or leg
- Prepare 1 kg small potatoes
- Make ready 6 garlic cloves, sliced
- Get 80 ml olive oil
- Take Juice of 1 to t and 1/2 lemon
- Get 2 Bay leaves
- Take to taste Ground black pepper
- Take 200 ml white wine
- Make ready 1 tbsp pimento paste
- Get to taste Salt
- Prepare 1 tsp annatto powder (optional)
- Prepare 3 small or medium onions, cut into quarters
Drizzle lemon juice over the vegetables and season with salt and pepper to taste. Add bay leaves and cinnamon stick. Place the potatoes, fennel and shallot in a large bowl and season with salt and pepper. Mix together with two-thirds of the paste.
Instructions to make Roast Lamb with Potatoes:
- 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.
Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve. Drain the fat from the lamb's roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour.
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