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Roast Leg of Lamb with Potatoes

Elena TodorovaElena Todorova
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Roast Leg of Lamb with Potatoes
17/05/2013
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Preparation25 min.
Cooking90 min.
Тotal115 min.
Servings5-6
"This is what they call a classic symphony of flavors... enjoy."

Ingredients

  • leg of lamb - 3.31 lb (1.5 kg)
  • white wine - 2 cups (500 ml) dry
  • potatoes - 14 oz (400 g)
  • thyme - 3 tablespoons
  • onions - 1 stalk of green
  • garlic - 2 - 3 cloves
  • oil - 6 tablespoons
  • paprika
  • black pepper
  • lemons - 1
  • salt
measures

How to cook

Garlic is cut and mixed with the skin and juice of the lemon, wine, thyme and oil. The meat is washed and dried, then left in the marinade for 24 hours, and occasionally flushed with it.

Following a single pass, the meat is seasoned with salt, pepper and red pepper, put it in a baking dish and bake on the lowest rack in a preheated 482°F (250 °C) oven for half an hour. The potatoes are cleaned, cut the onions.

The vegetables are added to the meat, and added to the meat. Continue baking for another 60 minutes at 356°F (180 °C). Occasionally, pour the meat sauce over.

After turning off the oven, leave the dish to stand for 15 minutes inside.

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