Nikon 4x32 Prostaff Reviews

roast lamb with potatoes

INFORMATION

• 2 people
• 479 calories per serving
• difficulties easy
• ready in 2 hours
• recipe light

INGREDIENTS

• 2 tablespoons extra virgin olive oil 1 white onion
• ½ kg potatoes ½ kg leg or shoulder of lamb
• 1 sprig of rosemary 4 cloves garlic
• brine Bologna
• Pecorino PREPARATION
• Preheat oven to 180 ° C .
• • Grease a baking pan with two tablespoons of olive oil and scratch the onion coarsely.
  • Wash and peel potatoes, cut into wedges.
  • Wipe the lamb with kitchen paper, particularly on the cuts to remove bone splinters.
  • Wash rosemary, select the leaves and chop finely with the crescent on a cutting board.
  • in the pan put the lamb and potatoes, peeled garlic cloves, rosemary.
  • Mix the ingredients well, then sprinkle with a pinch of brine rich Bolognese and grated Pecorino.
  • Bake for 1 hour, the exact cooking time depends on the size of the meat. When cooked, turn the grill to brown the meat and potatoes to the surface.
  SEASON
  
  recipe for all seasons.