Roast lamb with potatoes

It is very hard to try any other lamb recipe after you have cooked the very tender, very slowly cooking recipe but sometimes you just need to throw the potatoes in there and have it done quickly. This is my go-to recipe for the classic roast lamb with potatoes. Credit to Akis Petretzikis.

Ingredients

• 1 leg of lamb
• 3-4 cloves of garlic
• fresh or dry rosemary
• salt, pepper
• 1 cup of white wine
• 4 pounds potatoes
• olive oil
• for the glaze
  • 1/4 cup honey
  • 1/4 cup mustard
  • 1 tablespoon brown sugar

How to make: Wash the leg of lamb well and rub it with salt and pepper. Peel the garlic cloves, cut thin slits in the meat and insert the cloves. Put the lamb in a pan, add the wine, cover with aluminum foil. Of course, if you have “gastra” use it and cover with its lid. Cook the meat in pre-heated 180C/360F for an hour and a half. In the meantime, peel and cut the potatoes. Add salt and pepper and lightly coat them with olive oil. Add the potatoes to the pan (after the meat has cooked for an hour and a half). Remove the lid. Cook for another hour until the potatoes are soft.

In a saucepan, mix the honey with the mustard until smooth. Brush the lamb with the honey-mustard glaze and sprinkle (optionally) the brown sugar on top. Cook for a little longer until the top is nicely browned and caramelized.

Take the food off the oven, cover it with the lid until it cools down a bit and serve!