Baked lamb with potatoes: the traditional recipe for the second Easter course

ingredients
LAMB IN PIECES (ARMS AND LEGS)
800 gr
POTATO
800 gr
DRY WHITE WINE
250 ml
AROMATIC HERBS OF PLEASURE (SAGE, ROSEMARY, THYME, MARJORNA)
taste
GARLIC
2 spices
Juniper berries
4-5
EXTRA PRESSED OLIVE OIL
taste
LEMON
JUICE taste
DIRTY
taste
PEPPER
taste

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