Lamb stewed with potatoes

Description

Garlic is carefully separated into individual cloves and peeled. A few of them are sliced into pieces and inserted into the meat. Make several cuts along the grain of the beef. Potatoes are peeled and then cut lengthwise into 4 parts. The leg of meat is placed in a roasting pan and sprinkled with lemon juice mixed with olive oil, then salt and pepper are added. Roast for 20–30 minutes at 220°C, periodically basting with the juices released during cooking. Then add the cut potatoes, herbs, garlic, cumin, and water. Reduce the temperature to 190°C and braise the meat and potatoes until done, occasionally basting with the sauce that forms. Slice the cooked leg into portions, arrange on a serving dish, and add the side dish.

Instructions