Roast lamb with potatoes and onions

Ingredients for 3 servings:

• 1 kg lamb from the leg
• 2 garlic cloves
• 1 sprig(s) rosemary
• 6 small onions or 2 large ones
• 800 g potatoes, preferably small
• ½ jar olive oil
• 1 tbsp butter
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

original Italian recipe from my mother-in-law

Wash and dry the meat. Sauté the garlic cloves and rosemary sprig together in the oil and butter in a large frying pan (careful not to let the garlic burn). Only when the fat bubbles when a wooden skewer is inserted, add the meat and sear until browned all over. When the meat has taken on an even color, add the peeled potatoes (if you can’t get small potatoes, slice large ones) and the sliced ​​onions. Place the pan in a very hot oven (200-220°C fan oven, approx. 175°C). Cook for about an hour. Turn the meat occasionally, and if necessary, ladle over the liquid (the stock) with a tablespoon at a time. The dish is ready when the vegetables and meat are dark brown. Serve as a main course with a fresh salad. The meat tastes best when eaten very hot.