Place them in a small baking dish and put in the oven at 200 degrees for 20 minutes or until they are very tender. (Note: if they are browning too much, cover them with aluminum foil).
Peel the garlic, crush it with a fork, and form a paste with 1/2 teaspoon of oil.
Make small incisions all over the meat and rub in the garlic paste. Let it marinate for a minimum of a couple of hours.
Place the lamb on a roasting tray over a bed of rosemary and sprinkle with salt and pepper.
Coat the potatoes with oil and arrange them around the lamb.
Add a little more rosemary around and sprinkle salt and pepper over the meat.
Roast in the oven at 230 degrees for 10 minutes.
Reduce the temperature to 180 degrees and roast for another 15 minutes for every 500 grams of meat.
The meat should reach 70 degrees when a thermometer is inserted.
Place the lamb on a serving platter and let it rest for 10 minutes before carving.
If at this point the potatoes are not tender, return them to the oven.
Set aside the rosemary and discard the fat from the tray in which the lamb was roasted.
Pour the red wine on top and bring it to a boil, scraping the bottom of the pan and the bits of lamb that may have stuck.
Reduce the sauce and adjust the seasoning.
Slice the lamb and serve it with potatoes covered by the prepared red wine sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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