Roast Lamb with Rosemary

Roast Lamb with Rosemary
A pan with roast lamb, flavored with garlic and rosemary along with delicious golden fries, few can bypass. We a family "party" appropriately whenever the opportunity and definitely it is the meat most frequently to our table.
At Easter, where the lamb on the spit is a tribute, we put it in the oven.
If a scentsy, thanks to Rosemary, roast lamb seduces you as an idea, adopt the proposal and you will not miss it.

work: 45′ time: 3h:45′ medium:
Roast Lamb with Rosemary

Ingredients (~12 servings)

  • half lamb or goat ~4kg (8.8 lbs)
  • 5-6 sprigs fresh rosemary
  • 3 large garlic cloves
  • 2 large ripe tomatoes
  • 3 lemons juice and zest
  • 100g (3.5 oz) olive oli
  • salt & pepper
  • 2kg (4.4 lbs) potatoes
Ask the butcher to "break" in big pieces of meat without detaching it. Place in large pan and add salt and pepper. In edged / slots sprinkle extra spice and immerse a slice of garlic. Pin a pompon of rosemary into each slit. Sprinkle with half the olive oil, the rest will use when you put the potatoes.
Grate on coarse grater the tomatoes and spread about half the amount on the meat. The other half will use it when you put the potatoes.
Put the pan in a preheated oven at about 200°C (392°F, Gas:5.7) for 3 hours, covered with greaseproof paper, as you prepare the potatoes.
Peel, wash and cut into a large bowl the potatoes into chunks (quartered). Add salt and pepper and sprinkle with olive oil. You spread it in the pan between the meat. Pour the tomato and the zest of lemons, sprinkle all content with their juice.
Cover the pan and put it back in the oven.
In the middle of baking flip the meat without shuffle potatoes. Check if you need water and add a little hot or a glass of white wine.
Towards the end of cooking remove the greaseproof paper and let food get beatiful gold everywhere.
Roast Lamb with Rosemary Roast Lamb with Rosemary

Author Zambia G. Sifaki