Lamb roast recipe
Lamb roasts are considered a party food, both for the price of lamb, and for the convenience of having a quiet after-dinner after such a strong dish.
This recipe for roast lamb, very common in many tables at Christmas, can be considerably cheaper, without prejudice to the result, depending on the cut we choose, I will tell you.
Ingredients for 4 people.
1 chopped lamb shoulder (or you can put a leg, whole or in 4 large pieces, if you want to give the food more “pompo”, or, you can also substitute both legs for a neck and a lamb skirt, the spectacular result, the cost of the recipe drops considerably), 4 large potatoes, 2 peppers, 2 tomatoes, 1 bunch of chives (or a couple of onions), a few sprigs of thyme and rosemary, extra virgin olive oil (EVOO), 1 glass of white wine and salt.
We chop all the ingredients, place them on a baking tray, dress with the aromatic ones, a thread of EVOO, the wine and salt, and put in the oven at 180º, approximately 1 hour (depending on the oven, etc.), the potatoes should be cooked (which is usually the longest) and the whole browned.
Preparation time: 10 minutes
Cooking time: 1 hour
This recipe for roast lamb begins to be enjoyed as soon as the oven warms up, as the kitchen is perfumed with the pleasant aroma of the lamb roasting.
It is a food that is difficult to digest, quite caloric, so it is advisable to accompany it with a salad of green leaves. A strong red, with body and wood will put the icing on the cake, and if you have difficult digestions, I recommend an infusion of fennel for dessert, or simply chew some seeds of it.