Roasted lamb
4 servings
30 minutes
Fried lamb is a true embodiment of Georgian cuisine, rich in the aromas and flavors of ancient traditions. This simple yet expressive recipe evokes feasts filled with generosity and warmth. Juicy meat soaked in oil and its own juices develops a crispy golden crust while remaining tender inside. It is traditionally served with a side of potatoes or beans, complemented by herbs and fragrant juice, making the dish even more flavorful. Historically, lamb was cooked in ovens in Georgia, but now its taste can easily be recreated in the oven. This dish is perfect for both a cozy family dinner and a lavish festive feast, bringing people together at the table.
1
Wash, clean a piece of lamb (leg, kidney area), sprinkle with salt and place whole on a baking tray or pan; pour 2-3 tablespoons of melted oil over the lamb, put it in the oven, and roast until done, periodically basting with the juices.
- Mutton: 500 g
- Butter: 50 g
2
Slice the cooked lamb, place it on a dish, add a side - boiled potatoes with butter or fried, as well as beans in tomato or oil, sprinkle with parsley or dill, and drizzle with strained juice.