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.

Ingredients:

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