Roast Lamb with Potatoes Lena

Roast Lamb with Potatoes Lena

This is my method for preparing and baking lamb. This approach results in a lamb dish with an exceptional taste and aroma, while the potatoes are both fragrant and juicy. Please adhere to the instructions provided in the recipe.

Ingredients: simple, total time: 2h, 6–8 servings

3 kg of lamb / shoulder with ribs /
to taste salt
mustard
100 ml mixture of water and white wine
50 ml oil
spices as desired rosemary, sage
3 garlic/ cut on leaves
2–3 carrots/ diced or rings
1 kg potatoes
salt to taste, note there is more salt on the lam to soak up the meat overnight!

Preparation:

Thoroughly wash and dry the lamb. It is advisable to salt it, make several incisions along the shoulder to better absorb the spices, and place the sliced garlic in the refrigerator for 24 to 48 hours.
Once marinated, remove the lamb from the refrigerator and prepare it for roasting.
Combine water, white wine, oil, and rosemary, and pour into a fireproof dish.
This will serve as the dish for roasting the meat.
Generously season the lamb with salt, rubbing it thoroughly into the meat.
If desired, apply mustard into the incisions and over the surface of the meat.
Place the meat in a dish and cover with aluminum foil.
Roast the meat initially covered with foil at 200°C.
Occasionally remove the dish, turn the meat, and baste with its juices.
Meanwhile, peel and cut the potatoes.
Slice the carrot into rings. During roasting, remove the lamb, place rosemary on the potatoes, and sage on the lamb.
Add the potatoes mixed with carrots to the lamb for roasting, allowing approximately 40 minutes for the potatoes. The total roasting time for the lamb is 1 hour and 30 minutes. Adjust the timing accordingly.
Near the end of roasting, remove the foil and allow an additional 15 minutes for a crisp crust to form.
Allow to cool slightly and serve alongside the roasted potatoes.
This is my preferred method of preparation, and it consistently yields delicious results!
Buon appetito!

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