Ingredients
- 1 head of garlic, half the cloves peeled and sliced and half whole
- 8-10 fresh bay leaves
- 3 lemons, cut into quarters lengthwise
- 2 1/2 kg lamb leg
- 50 ml olive oil, plus 4 tbsp. For the potatoes
- 1 tbsp. cinnamon
- 1 kg of potatoes, peeled and cut into cubes
- 140 gr. green olives
- 125 ml red or dry white wine
Implementation
step 1
Preheat the oven to 220 degrees.
step 2
Spread half the garlic slices, the 3 bay leaves and the lemon slices in a large pan and cover with 200 ml of cold water.
step 3
Place the lamb shank in the pan, pour over the olive oil and spread it everywhere.
step 4
Cut small incisions in the lamb skin and add the remaining garlic slices and bay leaves.
step 5
Salt the lamb well and sprinkle with cinnamon. Cover well with foil and place in the oven.
step 6
Immediately reduce the oven temperature to 150 degrees and let it simmer for 4 hours. Remove the foil during the last 30 minutes of cooking.
step 7
After 1 hour, put the potato wedges in a large baking dish, cover with 4 tablespoons of olive oil and bake in the oven with the lamb for 1-2 hours.
step 8
Transfer the cooked lamb to a large piece of foil, wrap well and let it rest for 20-30 minutes.
step 9
Add the olives and wine to the meat broth and simmer in a pan.
step 10
Serve the sliced lamb with the potatoes and drizzle the meat with the wine sauce and olives.