Roast lamb with potatoes is a typical recipe from Roman and Lazio cuisine, perfect for special occasions or a family lunch. The tender, flavorful young lamb is seasoned with Mediterranean aromas and slowly cooked with potatoes, which soak up all the flavor of the seasoning. The result? A succulent main course, golden on the outside and soft inside, that will win everyone over at the table. It’s simpler to prepare than you might think: just a few ingredients and a bit of patience to get a rich and irresistible dish. The meat is flavored with salt, pepper, garlic, and rosemary; I also add some thyme, then it’s slowly cooked along with the potatoes, which become soft and tasty.
Before getting to the recipe, I remind you of other typical and tasty recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Energy 993.81 (Kcal)
- Carbohydrates 56.51 (g) of which sugars 2.62 (g)
- Proteins 48.16 (g)
- Fat 63.52 (g) of which saturated 26.23 (g)of which unsaturated 28.79 (g)
- Fibers 6.83 (g)
- Sodium 555.50 (mg)
Indicative values for a portion of 500 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 lbs lamb (about 1/2 of the small ones)
- salt
- pepper
- 2 sprigs rosemary
- thyme
- extra virgin olive oil
- 5.5 lbs potatoes
- 5 cloves garlic
Tools
- 1 Baking Pan
- 1 Bowl
Preparation
Cut the lamb into large pieces and place it in a large bowl. Add salt, pepper, rosemary, garlic pieces, and a bit of thyme. Massage the meat well with your hands to let the flavors absorb. Cover the bowl and let it marinate for at least 30 minutes, or overnight in the refrigerator for a more intense flavor.
In the meantime, peel, wash, and cut the potatoes into pieces. Place them directly into a non-stick baking pan and season them with salt, pepper, garlic, rosemary, and olive oil. Mix well with your hands to evenly distribute the flavors and create a well-seasoned layer of potatoes.
Take the marinated lamb and place it on top of the potatoes in the baking pan. Bake in a preheated oven at 428°F (220°C) and let it cook for about 1 hour and 30 minutes until the meat becomes crispy on the outside. When one side is well browned, gently turn the lamb and stir the potatoes with a spoon without breaking them, so that everything browns evenly. For perfect cooking, place the pan on the lowest rack of the oven, but without touching the heating element directly.
NOTES
Every oven is different, so in the last 30 minutes, check the browning of the meat and potatoes. If necessary, slightly lower the temperature.
For an extra touch, you can add some white wine during the marination: it will make the meat even tastier.
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FAQ (Frequently Asked Questions)
Can I prepare the lamb in advance?
If you wish, you can also cook it in advance and then reheat it in the oven at 356°F (180°C) for about 10-15 minutes before serving it, so it remains crispy and flavorful.
