Embark on a culinary voyage to the heart of Bulgaria with this gourmet rendition of a classic: Lamb with Potatoes. This traditional dish is transformed into a mouthwatering experience you won’t forget.
Preparation Time: Approximately 1 hour for marination and preparation, plus 3 hours for cooking.
Ingredients (for four people)
For the Lamb:
- 1 kg lamb leg or shoulder with bone, whole or cut into chunks, with bone
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tsp black pepper
- 1 tsp red smoked paprika
- 2 tsp salt
- 1 tsp dried savory (devessil)
- 400 ml beer
For the Potatoes:
- 1 kg potatoes, peeled and sliced
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp red smoked paprika
- 250 ml chicken or vegetable broth
Method to Prepare the Lamb
Marinating the Lamb
- Add olive oil, black pepper, red smoked paprika, salt, and savory in a large mixing bowl.
- Add minced garlic and mix well.
- Coat the lamb chunks thoroughly in this marinade. Cover and let it sit for at least 1 hour.
Oven Preparation and Initial Cooking
- Preheat the oven to 180°C (356°F).
- Place the marinated lamb chunks in a baking dish.
- Pour beer over the meat.
- Cover the dish with aluminum foil.
- Bake for 30 minutes at 180°C (356°F), then reduce temperature to 160°C (320°F) and cook for an additional 2 hours.
Preparing Potatoes and Final Baking
- Peel and slice the potatoes.
- Remove the baking dish from the oven and discard the foil.
- Arrange the potato slices around the meat.
- Season them with salt, black pepper, and a dash of red smoked paprika.
- Mix potatoes in the drippings from the lamb.
- Pour broth over the dish.
- Increase the oven temperature back to 180°C (356°F) and bake for an additional 30-40 minutes.
Tips and Tricks
- Use fresh, high-quality lamb for best results.
- For a deeper flavor, consider marinating the lamb overnight.
Alternative Preparation Suggestions
- For a spicier version, add some chili flakes to the marinade.
- Fresh rosemary can be added for an herbal touch.
- Adding butter will diminish the typical lamb taste.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Interesting Facts about This Recipe
- Lamb has been a Bulgarian culinary staple for centuries, often served during celebrations.
- The savory, or “devessil,” is a distinctively Bulgarian herb that elevates this dish to gourmet status.