How to make
Guvec = Clay Pot;
Lamb with Potatoes in a Guvec - this recipe makes two large portions - one lamb leg per person. If you want to prepare more, increase the products.
There is no difficulty in preparation, only time and a nice clay pot guvec will do most of the work.
It is a good idea to ask the butcher to split or even cut each of the lamb legs in half, so that they can cook faster and that way they will be more convenient to eat.
Rub the meat with black pepper, a little salt, parsley and half the rosemary (the other part is for the potatoes).
At the bottom of a clay pot guvec, arrange half the sprigs of dried mint. Place the legs on top, pour white wine and stock and add the remaining mint and drizzle with 2-3 tbsp. of olive oil or oil on top. Cover the dish and put it in a non preheated oven, by setting it to 390°F (200°C).
At these degrees, bake for 15 minutes and reduce to 320°F (160°C) - leave them like this for 1 hour and a half. If the legs are cut in half, they should be almost done by this time.
Peel and roughly chop the potatoes and onions.
Remove the lamb from the oven and remove the mint sprigs. Put the onion and potatoes, salt, sprinkle with rosemary and a little olive oil or oil, as well as the broth, in case most of the products are not covered with liquid.
Put the lid back on, increase the oven to 360°F (180°C) and cook for about 35 minutes, or until the potatoes have completely softened - check them with a fork.
Now comes the time to remove the lid and turn the lamb.
Cook the lamb with potatoes in an uncovered guvec, until they have nicely browned, but be careful not to dry out the meat.
Enjoy your meal!
