Roast Lamb with Potatoes
Roast Lamb with Potatoes

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast lamb with potatoes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roast Lamb with Potatoes is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Roast Lamb with Potatoes is something that I have loved my entire life.

While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed. Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

To begin with this recipe, we have to first prepare a few ingredients. You can have roast lamb with potatoes using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roast Lamb with Potatoes:
  1. Make ready 1 kg lamb shoulder or leg
  2. Take 1 kg small potatoes
  3. Get 6 garlic cloves, sliced
  4. Prepare 80 ml olive oil
  5. Take Juice of 1 to t and 1/2 lemon
  6. Prepare 2 Bay leaves
  7. Make ready to taste Ground black pepper
  8. Take 200 ml white wine
  9. Get 1 tbsp pimento paste
  10. Take to taste Salt
  11. Prepare 1 tsp annatto powder (optional)
  12. Prepare 3 small or medium onions, cut into quarters

Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Greeks do not like to eat lamb anyway but well-done. And for others, it may be prime rib or even ham.

Instructions to make Roast Lamb with Potatoes:
  1. In a small bowl mix well the annatto powder, pimento paste, salt, lemon juice, garlic and bay leaves.
  2. 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.
  3. Preheat oven to 180c.
  4. 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.
  5. Allow to rest for 10 minutes when removed from the oven.

But where I come from, leg of lamb is hands down the celebratory roast. Whether boneless or bone-in, tender lamb leg makes a dramatic centerpiece for a holiday table. And don't discount it for a special Sunday dinner that leaves you with great leftovers for sandwiches to to add to salads all week long! Place the lamb on top of the potatoes. Potatoes are done when easily pierced with a paring knife tip.

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