RomanItalian
Oven-Roasted Lamb with Potatoes
by Marco Rufini · 181K subscribers on YouTube
A classic Roman dish of tender milk-fed lamb marinated in lemon juice, then roasted with garlic, rosemary, and potatoes until crispy and flavorful.
- Cook
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
8 items- 3 kgSuckling LambMilk-fed lamb
- 4 pcsLemonsFor juice
- GarlicTo taste
- RosemaryA couple of sprigs, chopped
- SaltTo taste
- PepperTo taste
- Extra Virgin Olive OilEVOO, to taste
- 5 pcsLarge Red PotatoesLarge red potatoes
Method
- Marinate the milk-fed lamb with lemon juice, massaging for a few minutes. Cover with plastic wrap and let it marinate overnight in the refrigerator.
- Preheat the oven to 180°C (350°F).
- Season the lamb with salt, a drizzle of oil, pepper, finely chopped garlic, and chopped rosemary. Massage well to distribute.
- Cut the red potatoes into coarse chunks and add them to the seasoned lamb. Add another drizzle of oil and a pinch of salt; massage everything together.
- Place the lamb and potatoes in a baking tray lined with parchment paper. Nestle the potatoes between the pieces of lamb.
- Bake for about 45 minutes, checking doneness by sight and touch (each oven varies).
- Serve hot. The crispy skin and potatoes are the most prized parts.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
