Baked lamb leg with potatoes
Description
The dish is prepared without unnecessary complications. Keep in mind that lamb is eaten only while hot, just like the potatoes soaked with lamb fat. Therefore, serve the dish immediately, straight from the oven, with pickles or marinated vegetables, various sauces, and dips. It's best to use the hind leg of a lamb, if available. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potato tubers and rinse them in water. Grease the baking dish with vegetable oil. Cut each potato in half, then slice each half into pieces and place them in the dish. Season the sliced potatoes with salt.
- 3
Step 3
Wash the lamb leg under water, trim off the tendons and membranes. Rub it with pilaf seasoning. It's best to chop it into small pieces—they'll cook faster. By the way, you can ask the butcher to do this right after buying the meat.
- 4
Step 4
Place the spiced lamb leg on top of the potatoes in the baking dish. The meat must be on top so that the fat released during baking is absorbed by the potatoes.
- 5
Step 5
Cover the dish with foil and place it in a preheated oven at 220 degrees for 45 minutes. After the specified time, remove the foil and bake the meat for another 5–10 minutes until browned.
- 6
Step 6
Carefully unfold the foil and remove the pan from the oven.
- 7
Step 7
Arrange the potato slices and lamb pieces on a serving dish and serve with sour cream of any fat content, sauces, ketchup, etc.