Baked lamb with potatoes, a complete main dish often prepared during Easter.
In this recipe, the lamb is marinated in wine, onions, and spices, making the meat even more tender and flavorful.
Don’t miss the LAMB WITH POTATOES IN THE AIR FRYER, an easy and quick recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for baked lamb with potatoes:
- 1.1 lbs lamb leg (cut into pieces)
- 5 medium potatoes
- 2/3 cup white wine
- 2 sprigs rosemary
- 1 leaf bay
- 1 yellow onion
- 1/3 cup extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for baked lamb with potatoes:
- 1 Non-stick baking pan
- 1 Knife
- 1 Cutting board
Steps for preparing and cooking baked lamb with potatoes:
The uniqueness of this recipe is that the lamb is marinated and then baked, making the meat more flavorful and reducing the “gamey” taste.
Peel the onion and cut it into rings about 1/5 inch thick.
In a large bowl, put the dry white wine, add two tablespoons of extra virgin olive oil, the bay leaf, the rosemary sprig, and the onion rings, then add the meat and mix well the ingredients, cover with plastic wrap and let it rest for at least 1 hour.
Peel the potatoes, cut them into chunks, then rinse them well under cold water, then place them in a bowl, cover with cold water, and leave them in the water until ready to use.
In a rectangular baking pan, put the extra virgin olive oil, then add the meat without the marinade liquid, also add the onion rings and spices.
Drain the potatoes, then dry them well with a cotton cloth and add them to the meat, salt and pepper, and then mix the ingredients well to ensure they are well seasoned.
Bake in a preheated oven at 375°F for about 60 minutes, until the meat is well browned, turning the ingredients halfway through to ensure even cooking.
Serve immediately on individual plates.
