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Roast Lamb with Baked Potatoes and Sauerkraut

Updated: Feb 15

  • The first rule: When roasting any type of meat is to choose a nice and high-quality piece. In this case, I took a leg of lamb, and the butcher pounded the pieces of meat well with a meat grinder. So it's not a problem for me to place it in a dish and turn it, and the other it will absorb the juice and the meat will be soft. Second rule: you will make the marinade 2 days before baking. Third rule: I used a terracotta pot. This clay pot is ideal for all types of roasting in the oven, any type of meat. It is also good for sarma if you make them in several layers, đjuveč, chicken pilaf, stuffed peppers, and even our Serbian beans Prebranac, believe me, it tastes fantastic!! Whatever meat I roast is always soft as butter. It is best to prepare this roast together with potatoes in the same bowl, and put the chopped sauerkraut in another glass bowl. That's for the best. Follow the marinade recipe that I make regularly when it comes to roast lamb.

Ingredients: simple, total time: 190 min. 4 servings

For Baked Potatoes:

  • 5 big potatoes, cut into rings

  • 1 teaspoon of salt

  • 2 teaspoons of dry spice/Vegeta-dry seasoning

  • 100 ml of oil

  • water as needed

  • 1–2 teaspoons of rosemary

  • 1-2 bay leave

  • you can combine with 2 carrots, cut them into rings, I didn't practice that this time.

For Lamb Roast and Marinade:

  • 3 kg leg of lamb/ cut with into 3–4 pieces

  • 4 garlic cloves/ cut into leaves each

  • 2–3 teaspoons dry chopped sage

  • 100 ml of oil

  • 2 and 1/2 teaspoons of salt

Sauerkraut:

  • 600 g sauerkraut/ cut into noodles or small, as you like

  • 2 bay leaves

  • water

and

  • deeper terracotta pot 40× 30 cm


Preparation:
  1. First marinate your meat 2 days in advance before roasting

Coat the meat first with oil on all sides, then season it well on all sides with salt. Cut each clove of garlic into 3 smaller pieces, make a cut in the meat, insert pieces of small garlic on various sides. Sprinkle with sage immediately after that, all over the meat. Put the meat in a small pan and cover it with nylon. Let it marinate for 2 days.

Preparation:
  1. Take a terracotta, that is, a clay pot and coat it with oil on all the insides, including the lid. Combine the oil, arrange the potatoes nicely, add the Vegeta dry seasoning and salt (if you use carrots, add them together with the potatoes), finally sprinkle with rosemary and mix everything well. Pour water so that it is slightly less than the level of the potatoes. Add one bay leaf. Then place the marinated meat in position. Be sure to cover the container with a lid.

  2. Turn on the oven to 200 °C and let it heat up for about 15 minutes.

  3. During this time, prepare the sauerkraut. Cut them into noodles about 6-mm thick and wash them if they are very sour. I didn't rinse them and I didn't add salt or pepper, I just added two bay leaves and water. When you pour the water, make sure that the sauerkraut does not overflow in the water, but that the liquid in the container is half full. The sauerkraut is baked for about 30–40 minutes, you will add it only after 2 hours of baking!

  4. With sauerkraut, it is important to stir with a spoon from time to time.

  5. When the oven has heated up, set the clock to 180 minutes, insert the prepared dish with the food covered and leave it to bake for 60 minutes.

  6. After the spinning 60 minutes, carefully turn the lamb over to the other side and continue roasting again for another 60 minutes, covered. When 2 hours have passed, put the sauerkraut in the lower part of the oven and continue baking. It should be baked for about 30–40 minutes. If you burn it longer, all its properties and vitamins will be lost.

  7. After 2 and 20 minutes of baking, reduce the heat to 180 °C remove the terracotta lid and let the meat cook, then turn it to the other side to cook. A minimum of 3 hours of work is necessary for good baking. The meat must be brownish, the crust should cling to the parts of the meat, and the potatoes should be soft, the water will partially evaporate from the bowl. The meat is as soft as butter and the potatoes are fantastic, we call them baker's potatoes in Serbia. You will get this delicious food just like from a restaurant.

  8. When it's ready, serve it warm on plates. Lamb stew goes well with this dish, see the recipe here. Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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