Lamb with Green Onions and Fresh Potatoes

Maggie Maggie Novice
"There`s nothing better than tender lamb and melt-in-your-mouth potatoes that have absorbed the sauce from the meat!"
Preparation25 min.
Cooking150 min.
Тotal175 min.
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  • lamb - 5.5 lb (2.5 kg)
  • green onions - 4 bunches
  • parsley - 1 bunch
  • red wine - 1 cup
  • black pepper - 2/5 tsp (2 g)
  • paprika - 1 tsp
  • flour - 2 tbsp
  • savory - 1 tsp
  • potatoes - 2 lb (1 kg)
  • spearmint
  • water - 1 cup


Clean the lamb and wash it well, lightly salt it. With a knife, make incisions and create portioned pieces. Make a marinade from the paprika, flour, savory and water, dip the pieces of lamb in it and arrange them in an oven dish.

Pour the wine and remaining marinade on top. Cover the oven dish with aluminum foil and bake for 2 hours, at 392°F (200°C).

Wash the potatoes well with water, chop them coarsely and add them to the oven dish with the meat. Bake without foil. Chop the green onions and parsley and add them to the oven dish with the meat, then mix everything well.

Bake for about two minutes and serve.


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