Roast lamb and roasted potatoes are an ideal combination for festive occasions, or just in case you have special guests. I always make this dish this way. Follow recipe.
Ingredients: simple, total time: 3h, 6 serving
1 piece of lamb shank/ 3.5 kg
1 small piece lamb ribs
1.5 Tbsp salt
150 ml sunflower oil
1 full Tbsp sage
1/2 Tbsp rosemary
5-6 cloves of garlic / cut into leaves
300 ml water for later
For Potatoes:
1. 5 kg red potatoes/ cut into rings
1 big onion/ cut into thin ribs
4-5 Tbsp sunflower oil
1/2 tsp red ground pepper
1 tsp dry spice/ Vegeta
salt and pepper to taste
Preparation:
When you prepare lamb, I always advise marinating it 2-3 days before preparation. Because in this way, they will pick up fantastic aromas and smells, and the lamb meat will be soft and juicy.
For that you will need: oil, salt, sage, rosemary, and garlic.
Coat the shank of lamb and ribs with oil, rub well into the meat. After that, add salt generously and rub on all sides. Then sprinkle the sage and rosemary evenly and rub it into the meat.
Place the pieces of meat in a large round baking dish.
Make cuts in the meat and insert garlic cut into thicker leaves, do this in as many places as you have garlic.
Cover with a transparent foil and store in the refrigerator for 2-3 days.
You have completed the first phase of the work.
After the time has passed, pour about 100 ml of oil and 170 ml water into the baking dish with the lamb.
Heat the oven to 250 °C for about 10 minutes.
Cover the lamb with aluminum foil, reduce the temperature to 220 °C.
Bake for about 60 minutes on each side. In the meantime, add water as needed. Bake for 2 hours, covered with aluminum foil.
In the last hour reduce heat to 180 °C, of roasting, remove the aluminum foil and baste the meat occasionally every 15 minutes. Bake each side for about 30 minutes.
My lamb is 3.5 kg, so I roasted it for 3 hours.
If your piece of meat is larger and tougher, bake longer.
During this finish time, prepare the potatoes.
First, you will cut it into rings, then add them in a salted water, cook for about 25 minutes.
Strain them well and leave them in a colander.
Fry the sliced onion in hot oil until soft and yellow.
Add 1/2 teaspoon red pepper, stir well for a few minutes.
Add the strained potatoes, season with dry spice — Vegeta, salt and black pepper to taste stir well, cover the pan. Stir occasionally every 10-12 minutes. Do not add water! Cook for about 20 minutes.
When the lamb is ready, take it out and place it on a decorative tray.
Transfer the potatoes from the pan to the baking dish where the lamb was roasted, stir them with the juice, leave in the heated oven for another 15-20 minutes to 180 °C. Add water as needed.
The festive dish is ready, all that's left is to take out the meat and serve it warm with the lamb broth, and beetroot salad.
Buon appetito!
NOTE:
Lamb broth recipe or lamb white soup.
For another recipe of lamb broth, see here.
If you hate doing potatoes like I do, you can put them in with the lamb after 2 and a half hours of roasting and add a couple of carrots and halved onions.
Instead of roasted potatoes, you can also combine baked potatoes. You just cut them and roast them with the lamb for the last hour, adding a little water and stirring as needed.
You can skip the last step of adding the potatoes to the lamb sauce if you don't want to mix. I personally like it this way because the potatoes pick up all the smells, it's just for those who like the smell of lamb, and the potatoes are soft and juicy.
The rest of the food should be kept cold, covered, or on the terrace, if it's winter.
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