Lamb with potatoes in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake lamb with potatoes in the oven? Prepare all the necessary ingredients. For this dish, you can use any parts of lamb. Wash the lamb, dry it and cut into medium pieces. If the lamb has bones (like mine), then you don’t have to cut it, but bake it whole. Turn on the oven to 180 degrees in advance.

2. STEP 2

   

   Wash and peel the potatoes. Small potatoes can be left whole, large tubers can be cut into 2-3 parts. Cut the head of garlic crosswise into 2 parts.

3. STEP 3

   

   Grind bay leaves, coriander and peppercorns in a mill or mortar.

4. STEP 4

   

   Combine lamb, potatoes, lemon, garlic, oil, thyme, salt and spices in a deep bowl. Mix everything well.

5. STEP 5

   

   Place the meat and potatoes in an ovenproof dish. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.

6. STEP 6

   

   Cover the pan with foil and place in an oven preheated to 180°C for about 1 hour.

7. STEP 7

   

   After an hour, remove the lamb from the oven, remove the foil and bake for another 20-25 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Lamb with potatoes is ready. Bon appetit!

Comments on the recipe

Elephant

15.09.2023

4.5

I know this way of preparing potatoes with lamb.

Olga

15.09.2023

4.8

My favorite meat is lamb, but I’ve never cooked it myself. And now I have lamb in the freezer, it’s my time and hers. The choice fell on this recipe Lamb with potatoes in the oven, it’s good in everything: composition, method of preparation (for example, also cover the top with foil and remove after 1 hour so that the lamb and potatoes are lightly fried), cooking time, although after removing the foil 15 minutes is enough. It took very little time to prepare, but while you are preparing, during this time you can still redo things, knowing that you have a whole hour, and then control it. The finished lamb turned out juicy, melted in your mouth, tender, and separated well from the bone. It’s just a great option for a holiday table, but we just ate it for dinner even without a holiday. Thanks to the author, it was delicious!