Do you have any open beer in the fridge? Take it, we’ll cook the lamb and potatoes too, never eaten so tender and tasty Italian Cuisine

You know what I say? That if you want to make a great impression at Easter you absolutely have to prepare lamb and potatoes in beer in the oven: I’ll explain straight away why this recipe is a real bomb of flavors that will leave you with immense satisfaction.

This recipe has something special, it is different from the usual roast lamb and potatoes: the slow and delicate cooking in the oven ensures that the meat is very tender and tasty, while the potatoes become crunchy on the outside and soft on the inside.

The peculiarity of this recipe is precisely that of combining classic ingredients such as lamb and potatoes with a touch of originality given by the beer which really gives it an extra edge.

My goodness, what an irresistible dish, an amazing sauce comes out that forces you to make the slipper

It is a different, creative and delicious way of offering lamb that will make your Easter lunch truly special. The meat already has a unique and unmistakable flavor in itself, but with the addition of beer a magical combination is created: The beer will in fact make the meat even more tender and succulent, while its slightly bitter flavor pairs perfectly with the strong taste of the lamb.

You might also like: I put some artichokes and lamb in the casserole, then finish it in the oven: the Sardinian recipe is unparalleled, fragrant and tender, it melts in your mouth

Ingredients
1 kg lamb meat
300 ml of light beer
A clove of garlic
Fresh parsley to taste
Rosemary to taste
Thyme to taste
Oregano to taste
Salt and Pepper To Taste
Extra virgin olive oil to taste
2 golden onions
500 g of potatoes

Preparation of lamb and potatoes in the oven

To make this recipe, start by cutting the lamb meat into not too large pieces and place it in a bowl. Season the meat with a finely chopped clove of garlic, fresh parsley, rosemary, thyme, oregano, salt, pepper and a drizzle of extra virgin olive oil. Mix the ingredients well so that the meat is evenly flavored and leave to marinate for at least 30 minutes. In the meantime, peel the potatoes and cut them into wedges. Blanch them in lightly salted water for about 7/8 minutes, drain them and keep them aside. Preheat the oven to 180 degrees and arrange the thinly sliced ​​onions on the bottom of a baking tray: place the pieces of marinated lamb on top and distribute the blanched potatoes around the meat. Pour the light beer over the meat and potatoes, cover the pan with aluminum foil and bake for about 1 hour and a half: after this time, remove the foil and cook for another 30 minutes, so that the meat becomes well browned and crispy potatoes. Once the beer-baked lamb with potatoes is cooked, take it out of the oven and let it rest for a few minutes before serving: enjoy it hot and fragrant with the delicious sauce!

Other Recipes you can read:

• 

  Do you want to make a leg of lamb for ..

  So it's not Easter if you don't eat the Lamb, tradition requires it, the traditionalists, my husband and my father-in-law. They are terrible when it comes to lamb, they ..

• 

  If you don’t eat lamb, switch to the Easter roast, ..

  So, as always, tradition at Easter requires a meat-based second course, a leg, a braised meat, a roast, even a boiled meat for those with a harder stomach, the latter ..

• 

  I have tried stuffed artichokes in many ways, but when ..

  I don't know if you've ever tasted this dish, but I assure you that it's really worth trying: the filling of these artichokes is nothing short of delicious, when you ..