Sunday roast lamb

With EVO Oil, Lamb & Vegetables

[ARNI STO FOURNO]

Although I do not consider myself a fanatical meat eater, I love cooking meat in many different ways and I always try to stay true to tradition. Lamb roasts are a classic meal for every family, a meal that has not only survived the tests of time, but has been fostered and developed. Every Sunday, mothers put on their finest cooking aprons and lovingly prepare a wonderful meat dish for the family. This is the recipe of choice for most family Sunday meals. For me, fluffy potatoes baked in delicious lamb juices is simply an irresistible combination.

Serves6 servings

Cooks In10' preparation | 2 hours roasting

DifficultyTotally Doable

Ingredients

3.3 lb leg of lamb
2 cloves of garlic
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh oregano
1.1 lb potatoes, peeled
½ cup extra-virgin olive oil
1 cup dry white wine
Salt, freshly ground pepper

Method

Finely chop the fresh herbs with the garlic to create a paste-like mixture.
With a sharp knife, pierce the leg of lamb and insert the herb and garlic paste.
Rub with olive oil and season all over.
Cut the potatoes into large bite-size chunks and layout in a clay pot or Dutch oven.
Drizzle with olive oil and place the leg of lamb on top.
Cover the pot and roast in a preheated oven at 390°F for about 1 hour.
Lower the heat to 350°F and remove the lid.
Continue roasting for 1 hour, until the potatoes are soft and the lamb is cooked.
Remove from oven and cover for 15 minutes to absorb any juices.