Forks & Corks: Lamb Roll with Fresh Potatoes

Society | October 24, 2003, Friday // 00:00| Views: | Comments: 0

Ingredients: 3 kg de-boned lamb shoulder, 1.5 kg stewed spinach, 100g bacon, sliced, 100g peeled almonds, 1 bunch of fresh mint leaves, salt (to taste), red paprika powder, black pepper, 2 kg fresh spring potatoes for the garnish and 100 g butter.

Preparation: Arrange the de-boned meat in such way so that you could fold it in a roll. On top of it arrange the spinach, bacon, almonds, and the mint leaves. Sprinkle with salt and fold it into a tight roll. Bind with cotton thread or string. Grease as season the roll with salt, black pepper, and red paprika powder. Place it in a baking tray with 1 cup of water. Cover with foil. Put it in the pre-heated oven (180 Celsius) and "forget about it" for 4 hours. When you feel the tempting flavor of the well baked lamb roll, pull it from the oven. Take off the foil, place the potatoes on the sides and return back to the oven for another hour. You end up with a wonderful crisp skin, tender potatoes and a delicious meal.

Serve with a green salad and wait to collect all the congratulations that will follow.

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