Slow-Roasted Lamb with Rosemary and Potatoes for Easter
This recipe offers a traditional and celebratory approach to Easter lamb, focusing on a well-developed marinade, slow cooking, and retaining moisture in the meat. The recipe serves 4 to 6 people. Ingredients:
* 1 lamb leg, approximately 2 to 2.5 kg, preferably fresh
* 6 to 8 cloves of garlic, chopped finely
* 2 to 3 sprigs of rosemary or 1 teaspoon of dried rosemary
* 1 tablespoon of sea salt
* 1 teaspoon of black pepper
* 100 to 120 ml of quality olive oil
* Juice of 1 lemon or 2 tablespoons of quince jelly (for easier digestion)
* 150 ml of white wine (optional)
* 3 to 4 medium potatoes, peeled and cut into chunks
* 1 onion, for flavor (optional)
Instructions:
Preheat the lamb 30 to 60 minutes before cooking to allow it to come to room temperature.
Using a sharp knife, begin to prepare the lamb.
