Oven-roasted lamb with white wine potatoes, a recipe from the Calabrian tradition to enjoy a tender and flavorful roast lamb. You can also cook it in a skillet: just add the potatoes later, about half an hour before turning off the heat, in a large pan that can hold them so they cook together with the lamb and take on a lovely flavor. I prepare it in the oven so I put everything in at once and only have to wait to take it out to serve a dish that everyone at my house adores for its deliciousness. The meat becomes very tender and its aroma also gives the potatoes a unique taste, thanks to cooking with white wine. Yes, the potatoes are cooked in wine too, and they are so good. I tried baking potatoes with white wine a long time ago and I admit they are really delicious: soft and with a special flavor, and with the lamb even more succulent. To prepare this dish perfectly, a good marinade of the meat is important; it is ideal for lamb, especially if you want to remove some of that strong smell this meat can have, but if you love it like I do, it doesn’t need a long marinade — I’ll explain everything in the recipe. Let’s see how to make it, so we can also prepare it for Easter according to the Calabrian tradition.
- Difficulty: Easy
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for 4-6 people – oven-roasted lamb
- 2.2 lb lamb
- 1.8 lb potatoes
- 1 glass white wine
- 1 clove garlic
- to taste salt
- to taste dried oregano
- 1 chili pepper
- to taste sage
- to taste rosemary
- 1 leaf bay leaf
- to taste black pepper
- to taste olive oil
Tools to prepare oven-roasted lamb with white wine potatoes
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
- 1 Aluminum foil
Preparation – lamb with white wine
First, cut the lamb into pieces. Marinate it in advance to make it more tender and reduce the strong smell; if it’s a young lamb marinate for just one hour, if older you can marinate up to 12 hours.
Place it in a bowl and marinate the lamb with herbs: rosemary, sage, dried oregano, bay leaf, spices, chili pepper, garlic, black pepper. Season with a little salt and one glass of white wine, mix and let rest in a cool place.
Prepare the potatoes for cooking. Peel them, cut into chunks and after washing season with a little olive oil, salt, pepper, oregano and rosemary. Mix and place them on a baking tray lined with parchment paper; it should be large enough so the potatoes lie in a single layer.
Add the marinated lamb pieces among the potatoes, adding the marinade, herbs and the liquid remaining at the bottom of the bowl. Cover with a sheet of aluminum foil.
Bake in a preheated conventional oven at 356°F for one hour, covered. After one hour remove the foil and continue cooking for another half hour or a little more, until the lamb and roasted potatoes are tender and browned.
Serve the lamb with white wine and roasted potatoes hot. If you prefer, you can also cook it in a skillet. For skillet cooking, place the marinated lamb in the pan with the liquid and cook over low heat for one hour with a lid. If there is space for the potatoes add them after one hour and continue cooking for another 30 minutes. If there isn’t room in the pan, finish cooking the lamb, then strain the cooking liquids and use them to cook the potatoes separately in a clean pan with a little olive oil.
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Also try the Catanzaro-style tiana of lamb, or the lamb chops in a skillet.
