Roast Lamb with Potatoes
Roast Lamb with Potatoes

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, roast lamb with potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

This recipe for roasted leg of lamb is very easy to prepare and unbelievably delicious!!! With only a few herbs and spices you can bring that authentic. Accompanied by heaps of delicious oven-roasted potatoes, it's a classic Greek dish that is beloved by many. Slow Cooker Roast LambSlow Cooking Perfected.

Roast Lamb with Potatoes is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Roast Lamb with Potatoes is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Get 1 kg lamb shoulder or leg
  2. Get 1 kg small potatoes
  3. Make ready 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. Get to taste Ground black pepper
  8. Take 200 ml white wine
  9. Get 1 tbsp pimento paste
  10. Take to taste Salt
  11. Make ready 1 tsp annatto powder (optional)
  12. Take 3 small or medium onions, cut into quarters

Mix together with two-thirds of the paste. Stir the rest through the lamb pieces. Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables.

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.

Layer half of the vegetables into a large roasting tin. Top with the lamb and cover with the remaining vegetables. Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole). Brush lamb with half the oil mixture. Add potatoes, reserved olive oil mixture and minced garlic to a large bowl and toss to combine.

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