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Roast Lamb Neck with Potatoes and Green Onions

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Roast Lamb Neck with Potatoes and Green Onions
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09/05/2018
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Preparation
30 min.
Cooking
180 min.
Тotal
210 min.
Servings
4
"Lamb is a classic in the genre. I always serve it cold with a warm garnish and a nice wine."

Ingredients

  • lamb meat - about 19.5 oz (550 g)
  • butter - about 1/5 cup (70 g) melted
  • spearmint - 1/2 bunch, fresh
  • rosemary - 2 pinches
  • salt
  • vodka - 3 1/3 tbsp (50 ml)
  • black pepper - 1/2 tsp
  • paprika - 2 tsp
  • GARNISH
  • green onions - 3 - 4 bunches
  • potatoes - about 3.5 lb (1.5 kg)
measures

How to cook

Wash the lamb under cold water and drain it well. Sprinkle with salt, black pepper and paprika, rub them in well. Leave for about 20 min. to take in the spices.

Then pour on the vodka, melted butter, add 1 cup warm water, chopped spearmint, pinch of rosemary and put in the oven under aluminum foil for about 2 1/2 hours at 360°F (180 °C).

Next, remove the foil and bake about 30 min. to a golden color.

In the same oil, with a little more water added, add in the coarsely chopped potatoes and finely chopped green onions. Sprinkle with salt. Bake in the oven at 360°F (180 °C) until the potatoes are ready.

Source: Mom's notes.

Notes: Lamb is a classic in the genre. I always serve it cold with a warm garnish.

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