Roasted Lamb with Rosemary Potatoes (Pečené jahňacie s rozmarínovými zemiakmi)
This traditional Slovak recipe for Pečené jahňacie s rozmarínovými zemiakmi (Roasted Lamb with Rosemary Potatoes) is a delicious and hearty dish that is perfect for a special occasion or family gathering.
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 1 kg potatoes, peeled and cut into chunks
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C.
- In a small bowl, mix together the minced garlic, chopped rosemary, 2 tablespoons of olive oil, salt, and pepper.
- Rub the lamb shoulder with the garlic and rosemary mixture, then place it in a roasting pan.
- In a separate bowl, toss the potato chunks with the remaining 2 tablespoons of olive oil, salt, and pepper.
- Arrange the potatoes around the lamb in the roasting pan.
- Roast in the preheated oven for 1 hour, or until the lamb is cooked to your desired level of doneness and the potatoes are golden and crispy.
- Remove from the oven and let the lamb rest for 10 minutes before slicing.
- Serve the roasted lamb with the rosemary potatoes and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 35g
- Carbohydrates
- 20g
- Fat
- 25g
Supplies
Roasting pan Basting brush
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Pečené jahňacie s rozmarínovými zemiakmi with a side of fresh salad and a glass of red wine for a complete meal.
Tips & tricks
For extra flavor, you can add a sprinkle of lemon zest to the rosemary potatoes before roasting.
Cost
$30