Heidschnucken lamb back with potatoes from the oven

Ingredients for 4 servings:

• 1 lamb – back of Heidschnucken lamb 1.5-2 kg (alternatively normal lamb back)
• 1 lemon(s) or lime, the juice
• 1 sprig(s) rosemary, fresh, alternatively 1-2 tsp shredded
• 4 cloves garlic
• 1 kg potatoes, waxy, medium-sized
• 100 ml olive oil
• 1 tsp, heaped thyme, dried
• 1 tea bag (peppermint tea), the contents of which
• e.g. salt and pepper
• 2 onions, peeled, quartered (optional)
• 100 ml water, hot, more if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

a special holiday roast

Preheat oven to 180 degrees Celsius (170 degrees Celsius fan-assisted). Peel the garlic and cut into thin sticks. Trim the back of the meat, leaving only a thin layer of fat. Using a sharp knife, pierce evenly and press a garlic clove into each one. Mix the salt and pepper and rub everything well with it. Peel the potatoes, rinse them briefly, and cut them in half lengthwise. Arrange the herbs in the oven tray or in a suitable dish to prevent them from burning. Place the back of the meat in the middle, arrange the potatoes and onions around them, and pour 100 ml of hot water into the tray. Mix the olive oil with the lemon juice and drizzle over the meat and potatoes. Place everything in the oven and braise for 1 hour. Turn the meat and potatoes over and braise for another hour. Baste the meat and potatoes with the cooking liquid occasionally throughout the roasting process. Add a little water if necessary. The bottom should always be covered with 5-10 mm of liquid. When the potatoes and meat are cooked, carve the loin and serve everything together in the roasting pan. Side dish suggestion: Braised green beans, spinach or chard, or a shepherd’s salad with feta and olives. Drink suggestion: A full-bodied red wine. Heidschnucken are a very ancient Nordic breed of sheep that grazes year-round. The meat is particularly tender and has a very slight gamey flavor. If you can get Heidschnucken meat, use it for this dish rather than regular lamb.