Mutton is the perfect meat: flavorful and juicy during baking creates a delicious crust. But! All this is possible only with proper preparation, so how is preparing lamb in the oven with potatoes? Read in this recipe.With mutton the situation is simple: it is either delicious or not. If you select the wrong spices, nethergate it in the oven or overtime, to avoid some other bugs, the taste of this lamb you’ll never like it. But if you cook lamb, knowing all the subtleties of using the right spices, something about their relationship to that meat might change his mind, even the most persistent opposer of his. Don’t believe? Then try to cook lamb in the oven with potatoes for this recipe.
Lamb cooked in the oven with potatoes is a dish, though simple, but due to the rich taste of the meat, juiciness, flavor, tenderness, quite suitable for feeding even the festive table.
Make sure you choose the lamb: dark red lamb – so old, it will be stringy, tough, lighter than lamb – the younger, that is more tender and tastier. Also old lamb has a more distinct smell.
Lamb In The Oven With Potatoes Recipe
- 1,2-1,5 kg lamb
- 100ml dry white wine
- 4-5 large potatoes
- 2-3 cloves of garlic
- fresh or dried thyme and rosemary
- olive oil
- ground pepper
Method of Preparation
How to cook lamb in the oven with potatoes. Peel the potatoes, cut into arbitrary pieces: cubes, polukruzhochkami, etc. since the meat will bake in the oven for a long period of time together with meat, potatoes it is better to cut rather coarsely. Grease a baking dish with oil, put the potatoes, sprinkle with rosemary and coarsely chopped garlic (1 clove leave), salt and stir in the baking pan. The rest of the garlic chop on chesnokodavku, mix with rosemary and thyme, a little olive oil, pepper, salt, if desired you can also add lemon juice in a small amount of.
Meat cleaned of excess fat and films, to make the piece in several transverse incisions down to the bone, RUB the mixture of oil and spices, rubbing them into incisions. Put a piece of meat on the potatoes, pour the wine, close the form with the contents of the foil, put in heated to 180 degrees oven, after an hour remove foil, baste the meat and potatoes of released during baking Socko gathered at the bottom of the mold, bake still some time until browning to the desired degree, turning occasionally and basting the meat with Socko.
Putting the lamb on the round dish, spread around the potatoes.
For making this recipe better suited to a solid piece of meat: leg of lamb shoulder, but you can use tenderloin and other parts. It is better to marinate the meat in a mixture of spices and oil specified in the recipe in advance – for 2-3h before cooking, then it will be more tender and tastier.