Spicy leg of lamb with potatoes and garlic from the oven

Portions: 6 persons | Preparation: 110 minutes

In this recipe, the leg of lamb is very tender, juicy and tastes simply irresistible. The tender meat has an intense garlic and oregano aroma with a savory note of mint and nutmeg. The baked potatoes go perfectly with the meat and can even be served on a festive occasion.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Spicy leg of lamb with potatoes and garlic from the oven
Spicy leg of lamb with potatoes and garlic from the oven

Portions: 6 persons | Preparation: 110 minutes

In this recipe, the leg of lamb is very tender, juicy and tastes simply irresistible. The tender meat has an intense garlic and oregano aroma with a savory note of mint and nutmeg. The baked potatoes go perfectly with the meat and can even be served on a festive occasion.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

season: Christmas, New Year's Eve, Winter | region: Europe | preparation: Grilling | menu: Meat dishes | cuisine: German recipes

Ingredients

Marinade

  • 15 garlic cloves
  • 2 lemons
  • 125 ml olive oil
  • 1 tbsp oregano, dried
  • 2 tbsp mint, dried
  • 1 tbsp paprika
  • ½ tbsp nutmeg, ground

< strong>Meat

  • 1800-2200 g lamb shank
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil
  • 5 cloves garlic
  • 1300 g potatoes
  • 1 onion
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 500 ml water

Instructions

Stir together the marinade

  1. Peel the garlic, chop it coarsely.
  2. Squeeze the juice out of the lemons.
  3. Pure the garlic with the lemon juice, olive oil, oregano, mint, paprika powder and nutmeg in a blender until the marinade is even.
  4. Set the marinade aside.

Prepare the meat

  1. Preheat the oven to 250°C.
  2. Switch on the grill function.
  3. Rinse the leg of lamb with cold water and pat dry.
  4. Trim off excess fat.
  5. Make 7-10 incisions in the meat.
  6. Season the leg with salt, pepper and Rub in olive oil.
  7. The meat should be taken out of the refrigerator 1 to 2 hours before preparation.
  8. Place the leg on an oven rack.
  9. Put this on the upper shelf in the oven.
  10. Place a baking tray underneath.
  11. Bake the leg for 5-7 minutes on each side until brown.
  12. Remove from the oven and let cool slightly.
  13. Reduce the oven temperature to 160°C.
  14. Meanwhile, peel and wash the potatoes, onion and 5 cloves of garlic .
  15. potatoes n Halve or quarter as you like.
  16. Chop the onion roughly.
  17. Cut the garlic into sticks.
  18. Season the potatoes and onions with salt, paprika and garlic powder.
  19. Prick the slightly cooled leg with the garlic sticks.
  20. From all sides cover with marinade.
  21. Place the leg of lamb on the baking rack.
  22. Add the potatoes and onions to the meat.
  23. Cover everything with aluminum foil.
  24. Place the rack on the middle shelf in the oven.
  25. Pour water into the baking tray and slide under the wire rack.
  26. Bake the lamb shank and potatoes under the foil for 1 hour.
  27. Remove the foil and bake for another 15-20 minutes until the meat has a golden brown crust.
  28. Remove the baked lamb shank and potatoes from the oven .
  29. Approx. Allow to “simmer” for 10-15 minutes to allow the juice to distribute evenly throughout the meat.
  30. Serve the baked leg of lamb and potatoes with fresh vegetables or a salad, if you like.

Utensils

  • measuring cup
  • cutting board
  • knife
  • blender
  • vegetable peeler
  • bowl
  • cutlery