Roast Lamb and Potatoes
Ingredients:
- 1 whole leg of lamb (about 2–2.5 kg)
- 1 kg of potatoes (peeled and cut into large chunks or halves)
- 4 garlic cloves (peeled and sliced)
- Fresh rosemary sprigs
- 1/3 cup olive oil
- Salt and black pepper to taste
- 1 cup white wine (or substitute with beef broth or water mixed with lemon juice)
Instructions:
1. Preheat the oven
Set your oven to 180°C / 350°F.
2. Prepare the lamb
With a sharp knife, make small cuts all over the lamb leg.
Insert a slice of garlic and a small sprig of rosemary into each cut. This flavors the meat from the inside.
3. Season the lamb
Rub the lamb generously with salt and black pepper. You can also drizzle it with a bit of olive oil.
4. Add the potatoes
Arrange the potato pieces around the lamb in a large roasting pan. Sprinkle them with salt, pepper, and a few rosemary sprigs.
5. Add liquids
Pour the olive oil over the lamb and potatoes. Then add the white wine (or your chosen substitute). The liquid should just coat the bottom of the pan.
6. Bake
Roast in the oven for about 1.5 hours.
Every 20–30 minutes, spoon some of the juices from the bottom of the pan and drizzle it over the lamb to keep it moist and flavorful.
7. Check doneness
The lamb should be golden and slightly crisp on the outside, and the potatoes soft and slightly browned. Use a meat thermometer if needed — internal temp should reach about 60–65°C (140–150°F) for medium doneness.
Prep & Cook Time:
◾️Prep time: 20 minutes
◾️Cook time: 1.5 hours
◾️Serves: 4 people
◾️Calories per serving: Approx. 450 kcal
Extra Tips:
◾️For extra tenderness, marinate the lamb in herbs, garlic, lemon juice, and olive oil for a few hours or overnight before cooking.
◾️Pair this dish with a fresh green salad, roasted carrots, or a mint yogurt sauce.
◾️Leftovers are delicious the next day — try them in sandwiches or wraps!
Enjoy