Lamb Roast with Potatoes

Name: Lamb Roast with Potatoes
Prep time: 15 min
Cook time: 90 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 lamb shanks (about 1.2 kg each); Salt; Pepper; 3 tbsp olive oil; 100 ml dry white wine (or vegetable broth); 2 tbsp sharp mustard; 6 Garlic cloves; 0.5 bunch thyme; 400 ml veal stock; 500 g Potatoes; 8 fresh garlic cloves; 1 kg small potatoes; 2 tbsp freshly chopped marjoram

Prep: 15min

| Servings: 8 | Cook: 90min

Spoonsparrow lamb roast with potatoes: The blend of garlic, thyme and marjoram makes it perfect!

Ingredients

2 lamb shanks (about 1.2 kg each)
Salt
Pepper
3 tbsp olive oil
100 ml dry white wine (or vegetable broth)
2 tbsp sharp mustard
6 Garlic cloves
0.5 bunch thyme
400 ml veal stock
500 g Potatoes
8 fresh garlic cloves
1 kg small potatoes
2 tbsp freshly chopped marjoram

Instructions

1.
Wash the shanks, pat them dry, season with salt and pepper, and brown them all around in a hot pan. Deglaze with wine.
2.
Brush the lamb shanks with mustard. Peel and slice the garlic. Wash the thyme, shake off excess water, and distribute it with the garlic over the shanks. Pour some stock over them and roast in a preheated oven at 160 °C (140 °C fan; gas: level 3) for about 1½ hours, basting frequently with the roasting liquid and adding more stock as needed.
3.
Meanwhile, peel the potatoes and boil them in salted water for about 15 minutes. During the last 10 minutes of cooking, arrange them around the shanks, sprinkle with marjoram, salt, pepper, and let them brown slightly.
4.
Finally, taste the sauce and serve the lamb roast with potatoes.