Oven-Baked Lamb with Potatoes

Name: Oven-Baked Lamb with Potatoes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2.2 pounds of Lamb; 2.2 pounds of Red Potatoes; 1 Spring Onion; 1 Garlic; 1 Lemon Juice; 0.85 cups of Water; 2.8 fl oz of Dry White Whine; 3 sprigs of Thyme; 2 sprigs of Rosemary; 4 leaves of Sage; 2 leaves of Bay; 5 Juniper; to taste of Table Salt; to taste of Black Pepper; to taste of Extra Virgin Olive Oil

Oven-Baked Lamb with Potatoes is a main course featuring tender meat served with potatoes as a side dish. It's a perfect choice for Easter Sunday lunch, and here's how to make it!

Difficulty Medium
Preparation 15 minutes
Cooking 1 hour and30 minutes
Servings for Serves 4

L’Agnello al Forno con Patate is a main course based on meat served throughout the year but primarily prepared and shared around a festive table with family during Easter. The unmistakable and unique flavor of lamb evokes Christian symbolism that is still alive today.

The meat with the bold taste of lamb is left to marinate in lemon juice, juniper berries, white wine, garlic, sage, and bay leaves, making it juicy and tender after baking in the oven: red potatoes cut into chunks accompany the dish, perfectly sealing the recipe we will now propose.

Torta Pasqualina and Roasted Veal with Potatoes are some of the recipes we invite you to prepare during the holiday marking the arrival of Spring, Easter! Cut the lamb into pieces and turn on the oven: today we prepare Oven-Baked Lamb with Potatoes!

Ingredients for Serves 4

2.2 pounds of Lamb
2.2 pounds of Red Potatoes
1 Spring Onion
1 Garlic
1 Lemon Juice
0.85 cups of Water
2.8 fl oz of Dry White Whine
3 sprigs of Thyme
2 sprigs of Rosemary
4 leaves of Sage
2 leaves of Bay
5 Juniper Berries
to taste of Table Salt
to taste of Black Pepper
to taste of Extra Virgin Olive Oil

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Method

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To prepare the Roasted Lamb with Potatoes, start by seasoning the lamb pieces in a large bowl: flavor them with strained lemon juice, white wine, crushed juniper berries, crushed unpeeled garlic cloves, bay leaves, and sage leaves. Let it marinate for at least thirty minutes.
Wash and clean the spring onion, cut it lengthwise into strips and halve them, wash and halve the potatoes and place them in an oiled baking dish. Add the spring onion and the marinated lamb with all aromatics except the garlic. Season with thyme and rosemary, cover with water, drizzle with olive oil, and add salt and pepper to taste.
Mix everything well to evenly distribute the flavors and cook in a preheated conventional oven at 195°C (383°F) for about an hour and a half. Halfway through cooking, if the lamb appears to be done before the potatoes, you can cover the pan with aluminum foil to prevent the meat from drying out. When fully cooked, serve the Roasted Lamb with Potatoes while still hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Besides potatoes, you can serve your Roasted Lamb with stewed vegetables or cherry tomatoes, making it an even more complete and flavorful dish. This is a traditional Easter dish in Italy, but it’s perfect for any special occasion.

Tips

If during baking the cooking juices reduce too much, add some lukewarm water as needed to keep the lamb juicy and moist.

Storage

The Roasted Lamb with Potatoes can be stored in an airtight container in the refrigerator for up to two days.