Provençal Lamb Leg with Potatoes
Ingredients
- 1 VPJ Dorper Lamb leg
- 500 ml dry white wine
- 50 ml olive oil
- 2 Tahiti limes
- 1 head of garlic, peeled
- 5 sprigs of sage
- 5 sprigs of rosemary
- 5 sprigs of thyme
- 5 sprigs of mint
- 1 bunch of parsley and chives
- 50 g Salt Grass salt with black pepper
- 1 kg baby potatoes
Directions
Tap each step to check it off.
- In a blender, add the wine, all the herbs, garlic, olive oil, lime, and Salt Grass with black pepper.
- Evenly distribute the marinade over the meat and let it marinate for at least 12 hours.
- Place the lamb leg in the oven, wrapped in aluminum foil along with the potatoes, and roast for approximately 3 hours at 180°C (356°F).
