The key to perfect lamb is not letting it dry out. Cooking time should be adjusted according to weight - allow about 1 hour per kilo. If you choose goat instead of lamb, reduce the cooking time, as the meat is leaner and less fatty.
Translation | Amaryllis Tsegou
Turning the lamb during roasting is key, as it helps it cook evenly and enhances the flavour. For the final stage, leave the skin facing up so it becomes deliciously crispy.
Marinating the lamb overnight is also essential, as salting it in advance gives the seasoning time to tenderise the meat and keep it juicy.
Ingredients
- 2½ kg lamb, cut into portions for roasting
- 2-3 tbsp unsalted butter
- 2 cloves garlic, thinly sliced
- juice of 2 lemons
- 1 kg potatoes
- dried oregano
- salt and freshly ground black pepper
Method
- For the buttery oven-roasted lamb with potatoes, start by making a paste with the butter, salt and pepper. Rub it all over the lamb, making sure it is evenly coated.
- Using a small knife, make small incisions in the meat and insert the garlic slices.
- Place the lamb on a baking tray, cover with parchment paper, then seal tightly with aluminium foil and refrigerate overnight.
- The next day, remove the lamb from the fridge about 2 hours before cooking so it comes to room temperature.
- Preheat the oven to 180°C and roast the lamb, covered, for 1 hour.
- Meanwhile, peel the potatoes, cut them into chunks, season with salt and add pepper, oregano and lemon juice.
- After 1 hour, remove the parchment paper and foil. There will be juices in the tray - pour off most of them, leaving enough to coat the potatoes once added.
- Add the potatoes to the tray and continue roasting for about 1 hour 30 minutes, turning the lamb every 30 minutes- each time drizzling a little lemon juice all over the meat.
