Garlic Roast Lamb with Oven Cooked Potatoes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 56 ozs lamb tenderloin (trimmed of fat and sliver skin)
- freshly ground Black pepper (to taste)
- 4 Tbsps cold-pressed olive oil (divided)
- 2 onions (peeled coarsely chopped)
- 3 cloves garlic cloves (peeled and minced)
- ½ cup dry Red wine
- ½ cup lamb stock (or beef stock)
- 1 Tbsp dried Lavender (or fresh rosemary leaves)
- 6 cups small potatoes (washed and peeled)
- 2 heads garlic cloves (cloves peeled and separated)
- coarse salt (to taste)
Preparation steps
1.
Preheat oven to 350º F.
2.
Wash the lamb and pat dry with paper towels. Rub all over with black pepper. Heat the oil in a roasting pan on top of the stove. Add the onions, garlic and lamb tenderloin. Sear the lamb on all sides; about 4 to 5 minutes. Add the red wine and the lamb or beef stock. Position the tenderloin so that the fatty side is facing up, sprinkle with lavender flowers or rosemary leaves. Bake for 30 to 40 minutes in a preheated oven, or until desired doneness. Core temperature should be 130º F for medium rare.
3.
Remove lamb from oven and wrap in aluminum foil and let rest.
4.
Meanwhile, dry the potatoes and cut in half lengthwise. Increase oven temperature to 400º F. Place 2 tablespoons of oil in the bottom of a baking tray, shaking pan from side to side to coat evenly. Place potatoes in the pan cut side down. Distribute garlic cloves among the potatoes. Season with salt and pepper. Roast for 30 to 35 minutes. or until golden brown and tender.
5.
Remove lamb from foil wrap, cut into slices and season to taste with salt and pepper. Place on individual plates with potatoes and garlic cloves. Garnish with lavender flowers or rosemary if desired.
