Roast spring lamb with potatoes
1 kg leg and shoulder spring lamb, 70 gr lean and fat ham, 1 kg potatoes, garlic, rosemary, bay leaves, 1/2 glass white wine, lard, olive oil, salt and pepper.
Preparation: Cut slits in the lamb with a long fine-bladed knife, and fill them with pieces of garlic, small sprigs of rosemary and fat and lean bits of ham. Spread with lard, and salt and pepper. Place it into a roasting tin, with oil and a few bay leaves. Arrange the peeled potatoes around the meat, salt them, add some pepper and trickle oil. Place in the pre-heated oven and after half-an-hour, springle the lamb with white wine. During cooking, turn the potatoes and lamb, so they don't stick to the tin. Leave it cook for other 30 minutes and when it's well browned, remove from the oven. Cut into pieces and serve.
Preparation: Cut slits in the lamb with a long fine-bladed knife, and fill them with pieces of garlic, small sprigs of rosemary and fat and lean bits of ham. Spread with lard, and salt and pepper. Place it into a roasting tin, with oil and a few bay leaves. Arrange the peeled potatoes around the meat, salt them, add some pepper and trickle oil. Place in the pre-heated oven and after half-an-hour, springle the lamb with white wine. During cooking, turn the potatoes and lamb, so they don't stick to the tin. Leave it cook for other 30 minutes and when it's well browned, remove from the oven. Cut into pieces and serve.
