Lamb baked in the oven
6 servings
120 minutes
Oven-baked lamb is a dish infused with the aromas and traditions of Arab cuisine. Historically, roasted lamb meat served as a symbol of hospitality and family celebrations in Eastern countries. Its tender texture and rich flavor arise from the combination of garlic, rosemary, and white dry wine. Baking in foil helps retain juiciness, while the final stage adds an appetizing crust. The side of baked potatoes complements the meat harmoniously, creating a perfect duet of flavors. This dish not only delights with the aromas of spices but is also ideal for a festive dinner or family gathering, providing warmth and coziness. An excellent choice for connoisseurs of Eastern flavors and culinary art.
1
Salt the meat in large pieces and grease with vegetable oil.
- Rack of lamb: 3 kg
- Salt: 60 g
- Vegetable oil: 200 ml
2
Add crushed garlic and rosemary.
- Garlic: 30 g
- Rosemary: 20 g
3
Place in the baking tray and cover with foil.
4
Place in a preheated oven at 180 degrees for 30 minutes.
5
Open the foil, pour wine, flip the meat to the other side and add halved potatoes.
- Dry white wine: 600 ml
- Potato: 2 kg
6
Wrap the meat in foil again and bake for 45 minutes.
7
Take out the meat, remove the foil, turn the meat over, and bake for another 20 minutes.
8
Remove from the oven and cut the meat into large pieces.
9
We serve with potatoes.
