Roasted lamb for Easter lunch
Easter lunch cannot be without a lamb! Lamb is a centuries' old tradition that is deeply rooted in Mediterranean climate and Christian faith. I prefer to cook a lamb roasted in the oven to keep it soft and juicy and add potatoes as side dish. The most important is to buy a fresh meat, not frozen. A leg suits better than a shoulder or back. And it should be room temperature before cooking to warm it faster in the oven. I would recommend to cut meat first and to put into a marinade for 20-30 minutes. Rosemarie, lemon juice, salt, pepper, oregano, olive oil, and garlic make a great combination. Besides, I like to mix onions and potatoes with salt, pepper, oregano, and olive oil before adding them to the meat. Lamb requires high temperature to roast it in the oven - for the first hour at about 220C, and then at about 200C for the second hour. And it is important to put a half of glass of hot water inside a cooking tray to prevent meat from becoming dry. When ready, serve a lamb...
