Lemon Roasted Lamb with Baby Potatoes

Directions

Preheat your oven to 200°C (400°F).

In a bowl, mix together olive oil, wine, mustard, oregano, lemon juice, and lemon zest.

Coat the lamb pieces thoroughly with this mixture. Place the baby potatoes in a baking tray (if they're large, cut them in half) and pour the remaining mixture over the potatoes. Toss the potatoes to coat them evenly. Place the lamb on top of the potatoes and season both sides with salt, pepper, thyme, and rosemary. Add a little vegetable broth or water. Wet a piece of parchment paper and cover the tray, sealing it well. Bake for one hour with the parchment paper.

Then remove the parchment paper and reduce the oven temperature to 180°C (350°F). Continue cooking until the lamb pieces have browned and the potatoes have softened.

Throughout the cooking process, turn the lamb pieces occasionally to make the skin crispy.

If you're using goat meat, which has less fat, adjust the cooking time accordingly.

If you prefer smaller diced potatoes, add them to the tray a bit later to avoid them becoming too soft.

If you enjoy lamb, also try lamb stew, lamb with artichokes, lamb in the oven, fricassee, and more!

Enjoy your meal!