Baked Lamb With Potatoes

( 4.8 out of 5 )
Save Recipe Baked Lamba Potatoes Oven
  • 1 baking trayYield
  • 4Servings
  • 15 mPrep Time
  • 1:30 hCook Time
  • 1:45 hReady In
Print Recipe

The most devoted to traditions will not fail to bring to the Easter table a typical dish based on lamb. The lamb carries with it suggestions and Christian symbols that are still alive and honored. Its unique taste with wild notes makes it much loved among Easter second courses, for this reason it is the protagonist of many regional recipes.

With baked lamb with potatoes we want to celebrate this typical preparation with a simple and rustic recipe, affordable for everyone. As usual, the lamb is flavored with fragrant aromas that dissolve its pungent taste and the baking will return a tender and juicy meat … then the typical potato-based side dish will seal all its goodness.


Nutrients in a portion (300g)

Fat Total
Fat Saturated
Deitary Fiber

Step by step method

  • Step 1

    To prepare baked lamb with potatoes, first put the pieces of lamb in a large bowl, squeeze the lemon juice taking care to remove the seeds, pour the white wine, crushed juniper berries, season with the crushed poached garlic and perfume with bay leaves and sage. Let the meat rest so that it is flavored for at least 30 minutes.

  • Step 2

    Meanwhile wash and dry the spring onion, check the base of the root and cut it into strips lengthwise, then cut them in half.

  • Step 3

    Preheat oven to 195 ° in static mode and take care of the potatoes: rinse them well under running water and dry them. Cut the potatoes in half and place them in a lightly oiled baking pan, add the onion and lamb with the herbs, excluding only the garlic.

  • Step 4

    Season the preparation further with thyme and rosemary, then cover with water seasoned with olive oil, add salt and pepper, stir to flavor, then cook in a preheated 195 ° static oven and cook for 1 ½ hours. When cooked, the roast lamb with potatoes will be ready to be brought to the table hot.

Tips & variations

  • Halfway through cooking, and only if the lamb turns out to be cooked before the potatoes, you can cover the pan with aluminum foil to keep the meat from drying out too much.

  • Baked lamb with potatoes can be kept in the fridge in an airtight container for a couple of days. You can only freeze the lamb without the potatoes.

  • It is advisable to keep the sauce which could be “in excess” once the lamb is cooked, filtering it and sprinkling the meat before serving; in this way the lamb will be more juicy. If, on the contrary, the liquid gets too dry during cooking, add lukewarm water as needed.

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