Tuscan lamb

Ingredients for 4 servings:

• 1 ½ kg leg(s) of lamb or shoulder
• 1 kg potatoes
• 250 ml olive oil
• 2 ½ tbsp balsamic vinegar
• 2 garlic cloves
• 1 lemon(s)
• salt and pepper
• rosemary
• oregano

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Cut the lamb into small pieces and season with salt, pepper, oregano, and rosemary. Mix a marinade of olive oil, vinegar, crushed garlic, and lemon juice, pour it over the meat, and let it marinate in the refrigerator for a day. Peel the potatoes and cut them into thin slices. Line a baking sheet or heat-resistant ceramic dish with them. Season with salt, pepper, and olive oil. Pour the meat in the marinade over the potatoes. Garnish with a few sprigs of rosemary. Bake in the oven at 200 to 220 degrees Celsius for about an hour. Serve with a fresh salad, seasonal vegetables, and a moderately strong red wine with a fruity note.