Baked Lamb with Tomato

Baked Lamb with Tomato
Leg of lamb or goat, which can be the Sunday lunch and the Easter dish for those who do not have the convenience of spit or simply prefer the roast in the oven.
The proposal is roasted with fresh tomato and fragnat spices and juicy golden brown potatoes. So simple yet so delicious.
Happy Easter!
work: 30′ time: 3h:00′ easy:

Baked Lamb with Tomato

Ingredients (10 servings)

  • ∼4 kg (8.8 lbs) lamb or kid
  • 4 ripe tomatoes, big, grated
  • 100 gr (3.5 oz) dried tomatoes, in oil
  • 2 bay leaves
  • 8 allspice berries
  • 1 cinnamon stick
  • 70 gr (2.5 oz) olive oil
  • salt &alt; pepper
  • ∼2.5 kg (5.5 lbs) potatoes
Wash and pat dry with paper towels the meat. Salt and pepper on all sides and place in a large baking pan diagonally.
Peel, wash and cut into chunks the potatoes. Salt them and place them around the meat. Drizzle over the food with the grated tomato.
Add potatoes between cinnamon broken in two, allspice and bay leaves. Add salt and pepper once more and pour the oil. Cover the entire pan with 2-3 large sheets of paper.
Bake at 200°C (392°F, Gas 5.7) for 2:30 to 3:00 hours, until cooked through and browned potatoes. Halfway through cooking add dried tomatoes and check if it has enough juice eating or add a little hot water. And turn on the other side to golden brown.
Baked Lamb with Tomato Baked Lamb with Tomato Baked Lamb with Tomato

Zambia Sifaki