Lamb and Potatoes from Italy

Ingredients

• 1 lamb shank (approx. 1.2 kg)
• 2 Garlic cloves
• 1 untreated lemon
• 2 stalks Parsley
• 2 sprigs Rosemary
• 6 tbsp Olive oil
• Salt
• 600 g waxy potatoes
• 100 ml meat broth
• 1 tbsp freshly chopped marjoram
• 2 tbsp freshly grated Parmesan
• Pepper

Instructions

1. 1.

   Rinse the lamb and pat dry. Make 3-4 shallow cuts into the meat. Peel and finely chop the garlic. Grate the lemon zest and squeeze out the juice. Rinse the herbs, shake off excess water, pluck and chop. Mix with the garlic, lemon juice and zest, and 4 tbsp oil; rub this mixture over the lamb. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 160°C (320°F) fan‑forced or conventional.

3. 3.

   Place the lamb on a deep baking tray, season with salt, and roast in the oven for about 1.5 hours. Add water as needed during roasting and baste the lamb with it.

4. 4.

   Peel, wash, and slice the potatoes thinly. Toss with the remaining oil, season with salt, and spread in a baking dish. Pour in the broth and bake together with the lamb for about 25 minutes until golden brown, turning occasionally. In the last 5 minutes stir in the marjoram, sprinkle with parmesan, and season with pepper.

5. 5.

   Serve the lamb atop the roasted potatoes.