Roast lamb with potatoes recipe – Agnello al forno con patate

PREPARATION: 25 mins
DIFFICULTY: easy

Roast lamb with potatoes is a typical second course of the Italian cuisine, very often the traditional dish reserved to Easter lunch. Prepared with the classic flavors that best suit roasted meat and potatoes cooked directly in the pan, it is a simple but tasty recipe.

INGREDIENTS:

1 kg of lamb in pieces
500 g of potatoes
1 small red onion
2 garlic cloves
1/2 bottle of dry white wine
2-3 sprigs of rosemary
a few sprigs of thyme
2 bay leaves
5 juniper berries
extra virgin olive oil
salt
pepper

Roast lamb with potatoes is a second meat dish typical of our culinary tradition. A recipe that is usually reserved for family lunches and special occasions, in particular the celebration of Easter day.

The recipe for preparing this roast lamb is easy and here enriched by a bouquet of aromas equally classic in our cuisine such as rosemary, bay leaf, juniper and thyme. Serve with potatoes alone, a very tasty combination, or with a side dish of seasonal vegetables.

Those who would like an alternative for a family lunch, while remaining among the most classic and simple recipes for roasted meat, can choose Roast Rabbit, Roast Chicken or Roast Chicken and Potatoes.

HOW TO PREPARE: ROAST LAMB WITH POTATOES:

Start preparing the baked lamb with potatoes by marinating the meat in a bowl with the white wine, 1 tablespoon of oil, the garlic and crushed juniper, bay leaf, rosemary and thyme. Cover with plastic wrap and refrigerate for 2 hours. After this time, drain the lamb from the marinade, transfer it to an ovenproof dish greased with oil along with the potatoes, peeled and cut into quarters. Season with salt and pepper, drizzle with oil, add the aromatic herbs from the marinade and the sliced spring onion. Mix well and bake in a preheated oven at 200° for about 1 hour to 1 hour and 15 minutes, depending on the size of the pieces of meat.