How to cook lamb for Easter, a recipe to combine with a side dish of potatoes and spring onions to be cooked together in the oven.
Ingredients for 4 people
- 1 kg loin of lamb
- 50 g of lard
- 3 tablespoons of olive oil
- 650 g new potatoes
- 220 g new spring onions
- 1 sprig of rosemary
- some sage leaves
- a few bay leaves
- salt and pepper
Easter lamb preparation
After cutting the lamb into pieces, wash, dry and arrange in an oval oven dish with oil, lard, aromatic herbs and half of the sliced onions.
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
Add the new potatoes, without peeling them, rubbing them well in a moistened cloth, and the remaining onions.
Season the various ingredients with salt and plenty of ground pepper, then place the container in the oven at a temperature of 180 ° C.
Occasionally turn the individual pieces of lamb and the side dish to avoid sticking to the bottom, making sure that the potatoes do not fall apart, to avoid this danger it is better to use a spatula.
As soon as the lamb and vegetables are cooked and have taken on a beautiful golden color, pour everything onto a heated serving plate and serve immediately on the table.
