Lamb roast

Juicy, fragrant, appetizing, for dinner or for the second! Roast lamb is a recipe for a delicious meat dish that is easy and simple to cook on the stove in a saucepan, without using an oven. The meat turns out to be soft and juicy, the potatoes are soaked in the aromas of spices and mutton.

Maria

The author of the recipe

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Composition / ingredients

servings:

Lamb

400

Potatoes

Water

500

Thyme, thyme (5 twigs)

Turmeric

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 6 g

Fats 19 % 3 g

Carbohydrates 44 % 7 g

78 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to make lamb roast? Prepare the ingredients. For this dish, you can take a variety of parts of lamb — on the bone or without. Wash the potatoes well under running water with a brush.
Step 2:
Peel the potatoes and cut into large slices.
Step 3:
Peel the leaves from the thyme sprigs. Instead of thyme, you can use any other greens according to your taste or availability.
Step 4:
Wash the lamb, dry it, cut it into small pieces. I had a lamb neck on the bone, so I laid out the whole meat. Heat a saucepan with a thick bottom well and put the meat in it. Fry it, stirring, until golden brown. Please note that it is necessary to fry in a dry pan, without oil!
Step 5:
Add thyme and spices to the pan. You can change their set depending on your preferences. Fry everything together for 2-3 minutes.
Step 6:
Pour water into the pan. Cook over medium heat for about 30 minutes, until the meat is cooked.
Step 7:
Put the potatoes in a saucepan. If necessary, top up with water and add salt. Simmer the roast under the lid on low heat for another 15 minutes, until the potatoes are ready — they should become soft and fall apart when pressed with a spoon. Adjust the amount of remaining liquid to your liking. Arrange the finished roast on plates and serve to the table. Bon appetit!

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).