- 4 cloves of garlic
- 100 g butter, real butter (50+50)
- grated zest and juice from 1 lemon
- 3 tablespoons fresh oregano, finely chopped
- ¼ teaspoons ground cinnamon
- 1 tablespoon rosemary, finely chopped
- freshly ground pepper
- 1 ½ kilo leg of lamb, bone in and cut into portions
- 1 kilo baby potatoes, cut in half
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- In a food processor, add the garlic, 50 g butter, lemon zest, oregano, cinnamon and rosemary. Beat until the mixture becomes a paste. You can also use a mortar and pestle to do this.
- Season with salt and pepper and massage the aromatic paste all over the lamb.
- Transfer lamb to a bowl and cover with lid, sealing well.
- Refrigerate overnight or for at least 3-4 hours.
- The following day, tear off 2 large pieces of aluminum foil and 2 large pieces of parchment paper that are 1 meter long, each.
- Remove the lamb from the refrigerator one hour before you are ready to cook so that it can come to room temperature.
- Preheat oven to 150* C (300* F) Fan.
- Place the parchment paper over the aluminum foil in a crisscross manner.
- Season the baby potatoes generously with salt and pepper. Place over the parchment.
- Add the lamb over the potatoes. Cut the remaining butter into small cubes and scatter over the lamb and potatoes.
- Wrap in the parchment and aluminum and transfer to a baking pan.
- Roast for 4 hours.
- When 4 hours have passed, turn oven temperature up to 200* C (390* F) Fan, and roast for another ½ hour, until the lamb is golden brown.
- When ready, remove from oven, cover and set it aside and let it rest for 30 minutes before serving.
- Serve with your choice of salad.
- If you want the potatoes to become more golden, you can roast them for 30 minutes, while the meat is resting.
- You can also add any vegetables you like along with the potatoes. A great combination is bell peppers along with cheese like gruyere!
- I actually prefer the simple version since it is absolutely delicious as it is!
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