INGREDIENTS
- 1 lamb leg
- 1 kilo of baby potatoes
- 5 cloves of garlic, chopped
- 3 tablespoons of oregano
- 1 tablespoon of thyme
- 2 tablespoons of mustard
- Zest from one lemon
- Juice from 2 lemons
- 150 ml of white wine
- 100 ml olive oil
- Salt and pepper
INSTRUCTIONS
Preheat the oven 180 C in the air function.
In a small bowl mix the garlic, the lemon zest, the thyme and oregano.
Place the lamb in a casserole. Open small shallow incisions in the meat and glaze with some of the above mixture. Add the potatoes, sprinkle salt, pepper and oregano.
In a small bowl mix the olive oil with mustard, lemon and wine and add it in the casserole.
Cover the casserole and cook for 2 hours. Then, open the lid, stir the potatoes and flip the meat. Cook for another 20 minutes.
