Lamb with Potatoes
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Do not replace parchment paper with foil, as the potatoes and meat will steam (lots of moisture) instead of roasting. If the young potatoes are very small, just wash them and place them whole, without cutting.
Ingredients
- Lamb Neck Fillet - 17.6 oz
- Onion - 1 piece
- Spices - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 3 tablespoons
- Garlic - 3 cloves
- Fat Tail Fat - 1.1 oz
- Chopped Sage Leaves - 2 tablespoons
- Red Long Chili Peppers - a pinch
- Paprika - 1 teaspoon
- New Potatoes - 6 pieces
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Wash the young potatoes well. Cut them into large pieces (4–6 parts depending on the size of the tubers). If the onion is large, cut it in half. One half goes into the potatoes, the other half into the meat. Cut into large pieces. Add the chopped onion and 1 tablespoon of chopped parsley to the bowl with the potatoes. Squeeze in a couple of garlic cloves. Season well with salt, pepper, add red hot pepper and sweet paprika. Mix well. Line a baking sheet with parchment paper. Spread the potatoes on 3/4 of the baking sheet. Drizzle with olive oil. Cover with a second sheet of parchment paper (cut to the size of the baking sheet). This is our improvised lid. Place in the oven.
Step 3
Meanwhile, cut the lamb loin into chops. The meat should be at room temperature. Season with salt and pepper. Squeeze a clove of garlic, chop the onion coarsely and crush it with your hands, rubbing it onto the chops. Then rub with your favorite spice mix. My favorite mix for lamb, game, and poultry includes ground thyme, cumin, marjoram, rosemary, and nutmeg. You can add a little dried mint.
Step 4
In a pan, melt a small piece of tail fat over high heat. Remove the cracklings (they are great to add to rice or grains that we prepare as a side dish). Start frying from the side with the ribs, where there is a bit of fat. Then sear one side, then the other for just a couple of minutes to create a crispy crust. A couple of minutes before finishing, add the onion that we saved from the marinade.
Step 5
Remove the baking sheet from the oven, place our chops and onion on it. Cover with a sheet of parchment paper. Lower the oven temperature to 356°F. Cook for 20 minutes (turn the meat after 10 minutes). Remove the improvised lid. Switch to grill mode (if available) and crisp the crust for 3-4 minutes.
Step 6
Turn off the oven and let the meat 'rest' for a few minutes. Sprinkle with chopped parsley. Serve the dish hot.
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