Here, the meat is key. Ideally, use a lamb leg. I had a one-year-old lamb, and it turned out delicious — the meat was later used in pasta, bakhsh, and bruschetta.
- 1 lamb leg
- 1 head garlic
- handful rosemary leaves
- handful mint leaves
- salt and pepper
- olive oil
- 1 kg potatoes
- 3 onions
- 200 ml white wine
Peel large potatoes and cut into chunks; leave small ones whole. Wash the lamb leg. In a bowl, mix rosemary, mint, salt, pepper, and some olive oil. Rub this mixture thoroughly over the lamb and potatoes. Peel the onions, cut in half, and tuck between the potatoes. Pour in the wine.
Place the roasting dish with lamb on a baking tray. Pour 250–400 ml water into the tray. Roast at 170 °C (340 °F) for 1 hour. After that, start basting the lamb with the rendered fat every 10 minutes. Roast for another 35–45 minutes. Check doneness by piercing the thickest part of the leg with a knife.
For an extra touch, ask your butcher to remove one of the bones so you can stuff the cavity with the same herb mixture.
Peel large potatoes and cut into chunks; leave small ones whole. Wash the lamb leg. In a bowl, mix rosemary, mint, salt, pepper, and some olive oil. Rub this mixture thoroughly over the lamb and potatoes. Peel the onions, cut in half, and tuck between the potatoes. Pour in the wine.
Place the roasting dish with lamb on a baking tray. Pour 250–400 ml water into the tray. Roast at 170 °C (340 °F) for 1 hour. After that, start basting the lamb with the rendered fat every 10 minutes. Roast for another 35–45 minutes. Check doneness by piercing the thickest part of the leg with a knife.
For an extra touch, ask your butcher to remove one of the bones so you can stuff the cavity with the same herb mixture.
