The Secret of PERFECT Baked Lamb!

INGREDIENTS:

For the lamb

• 1 leg of lamb
• 3 cloves of garlic
• 1 Tbsp (soup) sweet pepper
• 1 Tbsp (soup) chilli powder
• 1 tbsp black pepper
• 1 onion cut into half moons
• 2 bay leaves
• Rosemary
• 300 ml of white wine
• Salt q.s.
• 50 ml of whiskey
• Juice of 1 orange
• 100 ml of olive oil

For the potatoes

• 1kg of small potatoes (washed and cut in half)
• 3 cloves of garlic
• sweet pepper q.s.
• black pepper q.s.
• 1 onion cut into half moons
• 1 bay leaf
• olive oil q.s.
• salt q.s.

For the sautéed greens

• 400g of mille-feuille greens
• olive oil q.s.
• salt q.s.
• 3 cloves of garlic

PREPARATION:

Place the leg of lamb on a tray, season with salt, sliced or crushed garlic cloves, sweet pepper, onion cut into half moons, bay leaves, rosemary, chilli powder, white wine, black pepper and whiskey. Mix everything very well. Drizzle with orange juice and olive oil. Cover with cling film and place in the fridge

Leave to marinate for 24 hours. Turn the meat every 6 hours.

Preheat the oven to 180º C.

Bake in a preheated oven at 180ºC for 2 hours until the meat starts to fall away from the bone.

Place the peeled potatoes on a tray, season with salt, pepper and paprika and mix everything. Add the garlic cloves, bay leaf and onion cut into half moons. Drizzle with olive oil and mix everything. Bake in the oven for 40 minutes.

Cook the greens, with the pan uncovered, in boiling water seasoned with salt. Drain very well. Put the olive oil in a frying pan, let it heat up slightly, add the sliced garlic cloves. Let them sauté for 1 or 2 minutes to add flavor and add the greens. Season with salt and cook until tender for about 5 minutes.