MEAT WEEK 1: Mildly spiced caramelised baked lamb leg with potatoes

One of the most classic recipes for lamb in the Greek cuisine and one dish that it is perfect for all seasons! In this version we have a bit of a twist thanks to the presence of paprika and ginger. It is a very family and kids-friendly recipe and surely one of those which is also ideal to entertain guests at home. Slowly cooked in the oven, the meat is so tender and moist inside and caramelised on the outside with the potatoes absorbing all the luscious flavours

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4-5 people):
1 lamb leg (about 1.300-1.500 gr.)

3 tbsp of honey (preferably thyme honey)

1 tsp of sweet paprika

1 tsp of ground ginger

1 tsp of ground cinnamon

1 tsp of ground coriander seeds

4-5 tbsp of olive oil
1 glass of water

salt
black pepper

1 1/2 Kg of potatoes
1 lemon, the juice

2 medium red onions, cut in quarters

4 cloves of garlic, peeled and cut in quarters

Method:
In a small bowl put the honey and the spices and stir thoroughly.

Using a brush, spread the mixture all over the lamb leg. Place it in an oven pan and leave in the fridge to marinate for 1 hour.

In the meantime preheat the oven to 220°C.

Peel, rinse and cut the potatoes in large cubes or in quarters, depending on the size of them.

Take the meat out of the fridge and spread the potatoes, the onions and the garlic in the pan around the meat. Pour over the water, the olive oil, the lemon juice and season with salt and pepper.

Put in the oven and cook for 40-45 minutes or until the meat is really tender, nicely caramelised and the potatoes with a golden colour. During the cooking stir the potatoes gently so not to lose their shape and often baste with the pan juices. *** If needed, add some more warm water during cooking but don't over do it.

When the meat is ready, switch off the oven, leave the door open and after 10 minutes take the leg out of the pan. Wrap it with a piece of aluminium foil and allow to rest for 15 minutes.

Serve the meat while it is still warm cutting in slices and pouring over with the pan juices. Serve the vegetables separately on a serving platter.