Oven-Baked Lamb with Vegetables and Herbs
Juicy, slow-roasted lamb baked with potatoes, vegetables, cheese, and aromatic herbs, finished with a splash of white wine. A traditional, hearty, and deeply satisfying dish—perfect for a family gathering.
Juicy, slow-roasted lamb baked with potatoes, vegetables, cheese, and aromatic herbs, finished with a splash of white wine. A traditional, hearty, and deeply satisfying dish—perfect for a family gathering.
Info
Prep Time:
10mCook Time:
150mDifficulty Level:
Ingredients
- 2 kg lamb (shoulder and foreleg, cut into portions)
- 2 medium onions, diced
- 4 garlic cloves
- 3 small peppers, diced
- 4 potatoes, cut into wedges
- 50 g unsalted butter
- ¼ cup dry white wine
- ⅓ cup olive oil
- 2 tbsp mild mustard
- 1 tbsp sea salt flakes
- Plenty of freshly ground black pepper
- A pinch of dried oregano
- Fresh herbs (thyme, fresh oregano, and a little rosemary)
- 150 g cheese of your choice, cut into pieces
Directions
Line a large baking tray with parchment paper, ensuring all ingredients can fit in a single layer.
Place the lamb in a bowl, drizzle with a little of the wine, and gently massage it so the liquid is absorbed. Season with sea salt and freshly ground black pepper.
In a large bowl, mix the olive oil, remaining wine, mustard, herbs, salt, and pepper.
Add the potatoes and vegetables, tossing well to coat them evenly in the mixture.
Spread the vegetables across the baking tray and place the lamb pieces on top.
Scatter small pieces of butter over the surface.
Cover the tray with damp parchment paper, sealing it tightly around the edges to trap steam during cooking.
Preheat the oven to 200°C (conventional setting). Place the tray on the lower rack and reduce the temperature to 170°C.
Roast for about 2 hours without opening the oven.
Remove the parchment cover, add the cheese pieces, and increase the temperature to 200°C.
Continue baking for about 25 minutes, until the lamb is golden and most of the liquid has evaporated.
Recipe Tips
For extra depth of flavor, marinate the lamb in the wine, mustard, and herbs for a few hours (or overnight) before cooking.