Baked lamb with potatoes
Published on 2 May 2020
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Method
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I put lamb pieces, herbs and squeezed lemon including its peel in a bag, using a vacuum bag.
I add white wine.
I grind pepper.
I vacuum-seal or close the bag used.
Marinate the previous day or at least two hours, massaging occasionally. Before cooking, I peel potatoes and cut large pieces.
I rinse in cold water to remove starch.
I oil a large tray, add lamb drained of discarded marinade, herbs, salt and pepper.
I add dried potatoes and extra virgin olive oil.
I bake at 180°C for about 40 minutes until golden and tender, extending if needed. I served with polenta.
Original source: https://incucinaconlilly.com/2020/05/02/agnello-al-forno-con-patate/