To cook tender pull apart easily, mouth melting lamb roast, add the following ingredients.
To print the recipe:
Ingredients:
3 to 4 lbs. boneless leg of lamb
1/2 cup Extra virgin olive oil
5 to 7 garlic cloves
2 lbs. potatoes
Handful fresh parsley and fresh mint
2 lemons juiced
2 cups white wine
Salt
Fresh cracked pepper
Directions:-
Preparing and Tying a Boneless Lamb to roast otherwise it will open.
Using a sharp knife poke holes in meat and stuff with slivers of garlic and a little mint and parsley.
Generously add salt and pepper on the outside.
Cut a few pieces of garlic, add 1/2 tsp salt and using tip of a fork cream into a paste.
Chop reminder parsley and mint and add to garlic.
In a bowl combine garlic, parsley, mint, olive oil and juice of lemons. Whisk with a fork until thick.
Pour over the meat and rub it all on. Add the wine.
Cover with foil and bake at 325°F 165°C for about 2 hours.
After 2 hours add cut potatoes and finish cooking for another hour to an hour half uncovered at 350°F 160°C. Using a fork it should be tender pull apart easily.
Serve hot with all the juice from pan.
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