In choosing lamb, it is important to get the right cut. I prefer using a lamb rack or lamb chops. I am not fond of the leg because it takes a while to cook it.
If you do not have a covered baking pan, you can use foil instead. Do not cook it uncovered, otherwise it will dry up. You can also add other vegetables while roasting for moisture.
1 Rack of lamb or 1 kilo lamb chops
18 small potatoes
1 onion, chopped finely
Juice of half a lemon
1 cup of dry white wine
1/2 cup of water
1/2 cup of vegetable oil
3 tablespoons of butter, melted
1 tablespoon of garlic salt
1 tablespoon dried rosemary
Pepper to taste
Preheat the oven at 325F.
Remove the lamb chops from rack and French cut. Place it in a baking pan (with a lid) and season it with garlic salt and pepper. Set aside.
Combine the melted butter and the lemon juice in a bowl and brush it over the lamb. Pour in the remaining butter mixture, water, white wine, rosemary and onions. Bake it, covered for about 1 hour. Remove the cover and add the potatoes. Increase heat to 375F. Bake it for another hour and baste every 10-15 minutes.
Transfer to a platter and drizzle with pan drippings. Serve warm with vegetables or salad.
Photo Courtesy Of: naotakem