Baked Lamb with Tomato

Leg of lamb or goat, which can be the Sunday lunch and the Easter dish for those who do not have the convenience of spit or simply prefer the roast in the oven.
The proposal is roasted with fresh tomato and fragnat spices and juicy golden brown potatoes. So simple yet so delicious.
Happy Easter!

work: 30′

time: 3h:00′

easy:

Ingredients (~10 servings) ∼4 kg (8.8 lbs) lamb or kid 4 ripe tomatoes, big, grated 100g (3.5 oz) dried tomatoes, in oil 2 bay leaves 8 allspice berries 1 cinnamon stick 70g (2.5 oz) olive oil salt &alt; pepper ∼2.5 kg (5.5 lbs) potatoes	Wash and pat dry with paper towels the meat. Salt and pepper on all sides and place in a large baking pan diagonally. Peel, wash and cut into chunks the potatoes. Salt them and place them around the meat. Drizzle over the food with the grated tomato.
Add potatoes between cinnamon broken in two, allspice and bay leaves. Add salt and pepper once more and pour the oil. Cover the entire pan with 2-3 large sheets of paper.	Bake at 200°C (392°F, Gas 5.7) for 2:30 to 3:00 hours, until cooked through and browned potatoes. Halfway through cooking add dried tomatoes and check if it has enough juice eating or add a little hot water. And turn on the other side to golden brown.

Related

Lamb Shanks in the Oven with Potatoes

Lamb Shanks in the oven with potatoes and plenty of garlic, cheese and thyme. Many tasty ingredients for a tasty outcome that meets the most demanding taste.
Classic food for festive days of the greek house. One of the favorite foods for most of us.

Oven Roasted Meat with Vegetables

Today's roast is an easy, delicious, soft, well cooked and tasty meat cooked in the oven, keeping all the juices.
It was cooked slowly for many hours. This can be done with any kind of meat. What I am proposing today is a piece of pork meat.
The accompanying vegetables, potatoes, carrots, leeks or whatever we want, become tender, juicy and come out intact, because the food is not stirred.
It is a relaxing cooking and most of the work to do is to serve it.

Author Zambia G. Sifaki