Preparation
15 min
Baking Time
150 min
Servings
6
A perfect alternative for a tasty easter meal!
Ingredient
- 1,5kg lamb haunch
- 1tsp melted butter “Epirus”
- 40gr. melted butter “Epirus”
- 1 rosemary branch
- 1/2 thyme branch
- 1/2 parsley branch
- 1tbsp mustard
- Salt & pepper
- 2 garlic cloves
- 1,5kg potatoes
- 50gr. melted butter “Epirus”
- 500ml warm water
- 1 dehydrated chicken stock (broth)
- Melted butter “Epirus”
- Coarse salt
- Chopped parsley
Execution
- Place the lamb in a tray and, using a knife, create 3 holes on its surface. Chop the garlic into 3 piece and use it to fill the holes you made. Spread 1 tbsp butter on it, add salt & pepper.
- Chop up the herbs (rosemary, thyme, parsley) and mix them in a bowl. Add the melted butter, 1 tbsp mustard. Stir until combined. Spread this mixture on the lamb.
- Place the potatoes in a bowl, add salt & pepper and 50gr. butter. Mix the ingredients, then add the potatoes in the tray.
- Melt the dehydrated chicken stock into the warm water and add the dressing in the tray. Cover with baking foil.
- Preheat the oven (200 C degrees) and roast for about 2 hours. Remove the baking foil and cook for 30 more minutes.
- Serving:
Place the lamb on a platter. Crush slightly the potatoes using a fork. Transfer them in a pan. Add some melted butter, coarse salt, a garlic clove, chopped parsley and sauté. Then serve!