Roast Lamb with Potatoes and Onions - George Kidess, '21

• • Pot

  • Baking sheet or oven-safe skillet

  • Pan

• Lamb (1 piece per person)

• Salt

• Pepper

• Cinnamon

• Nutmeg

• Clove

• 2 bay leaves

• Vegetable or olive oil

• 4 potatoes

• 2 onions

• 3 tablespoons tomato paste

1) Season lamb in with all the spices (salt, pepper, cinnamon, nutmeg, clove)

2) Sear the lamb in a pot in oil for a few minutes (until browned)

3) After searing the lamb, fill the pot with water until lambs are completely submerged. Add the bay leaves and boil for at least two hours (until meat is cooked)

4) Meanwhile, cut potatoes into thick slices and sear them in oil

5) After searing the potatoes spread them in the baking sheet

6) Spread small slices of raw onion seasoned with salt and pepper over the cooked potatoes

7) After the lamb is cooked remove from the pot, and add some tomato paste into the same pot with the lamb stock and mix. Then, return the lamb into the pot and sauté it there for a bit

8) After sautéing the lamb add both the lamb and the tomato stock over the potato/onion spread

9) Broil in the oven to roast the lamb and cook the potatoes and onions (around 15 minutes on high)