Roast Lamb with sprouts and mint jelly
An ideal oven dish for a weekend lunch, roast lamb goes perfectly with turnip greens. For slow cooking.
Ingredients
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4 cloves of garlic
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1 teaspoon salt
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1 tablespoon of paprika
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4 tablespoonful of olive oil
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1 bay leaf
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150 g onion
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lamb
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880 g potatoes
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850 g turnip greens
Preparation Method
- Crush 2 unpeeled garlic cloves with the salt, a little pepper, the paprika, 2 tablespoons of olive oil and the white wine until you obtain a paste.
- Spread the meat with the mixture. Sprinkle with the crumbled bay leaf and top with the peeled and sliced onion. Place in the refrigerator overnight.
- Turn on the oven to 200 ºC. Cut the skinned potatoes into quarters.
- Arrange the meat and potatoes on a baking tray. Place in the oven for 20 minutes.
- Reduce the temperature to 160ºC and continue cooking for another hour and a half, basting occasionally with the meat sauce.
- Choose, wash and cook the greens in boiling water seasoned with salt. Once cooked, drain them and set them aside.
- When the lamb is almost ready, heat a frying pan with the remaining olive oil, add 2 sliced garlic cloves and add the greens.
- Sauté for 4 minutes. Serve the lamb with the roast potatoes and the sautéed greens, and mint jelly to accompany.
