Rosemary Stuffed Lamb with Roasted Pot

27 March 2014


2 lamb thighs, 3 kilos total

For the Paste:

1 sprig of fresh rosemary, finely chopped or 3 tsp dried

1 tbsp oregano

6 cloves garlic

zest of 1 lemon

1 pinch of salt


For the Roasted Potatoes:

2 1/2 kilos round white or red potatoes

1 cup olive oil

juice of 1 lemon

1 tsp salt


For the Sauce:

1 can/box chopped tomatoes

1 cup pitted Kalamata olives


Preheat oven to 200°C, then begin to prepare the paste by putting the rosemary, oregano, garlic, lemon zest and salt into a mortar and grinding it into a paste with the pestle. With a very sharp knife make an incision in each lamb thigh in order to form a pocket. Place most of the paste into the pockets reserving a little for the potatoes.

Wash and peel the potatoes and place them in a large baking dish. Pour the olive oil, lemon juice and the remaining rosemary paste over the potatoes. Mix with a wooden spoon and sprinkle with salt. Push the potatoes to the perimeter of the dish and place the lamb thighs in the center. Pour in 2 cups of hot water and bake at 200°C for 20 minutes, then reduce heat to 180°C and bake for 1 ½ more hours, or until the potatoes are soft and golden brown.

Warning: Make sure there is always water in the baking dish. Add more if necessary.

When the lamb is finished, transfer both the meat and potatoes to a serving dish and cover with aluminum foil to keep them warm.

For the sauce, pour the remaining juice from the baking dish into a deep frying pan. Add the tomatoes and olives and cook on medium for 10 minutes, stirring often. When the sauce is done, divide the lamb into individual portions and spoon on the sauce. Serve immediately.


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