Lamb with fried potatoes and red onions

Ingredients for Lamb with fried potatoes and red onions

Instructions for Lamb with fried potatoes and red onions

To prepare the Lamb with fried potatoes and red onions recipe, please follow these instructions:

Cut down the leg from both sides of the club. Stick 8 holes (about 4 cm) evenly distributed throughout the entire club. Pour half of the salvia, salt and a fat garlic into a mortar. The rest of the sage is added whole. Add two tablespoons of spicy olive oil and a little lemon juice. Finally add a little coarse roasted rosemary. The skin is lubricated with the mixture and the rest of the mixture is pressed into the holes and down the leg. Next, put the pancetta down into the holes. Sprinkle the salt with salt and place on the griddle in a 250 degree hot oven. Put a pan of bread underneath the cloud. Hours: 13 minutes per. Pound plus 20 minutes. (The meat must be slightly pink.) Leave the club afterwards.

Roasted potatoes: Boil the potatoes for approx. 5 minutes and the water is shaken off. When the meat has fried for 20 minutes, put the potatoes into the pan and turn the heat slightly down. Sprinkle some rosemary on the potatoes. The potatoes must be covered by clouds.

Red onion with spice butter: Cut a little of the bottom so that the onions can stand in a frying pan. Cut a cross to 1 1/2 cm from the bottom. Remove the outer shell. Timian is stabbed in a mortar and added salt, butter and a little lemon juice. It all mix well. The lid is opened and the butter is lubricated in the cracks. Pour sea salt into a fireproof dish and put the onions in it. Hours: approx. 35 minutes at 220 degrees.