Roasted lamb with oregano


  • 6.6 lbs of lamb
  • 60 ml of olive oil
  • 1 teaspoon marjoram
  • 250 ml of red wine
  • 250 ml of vegetable broth
  • 800 g of potatoes
  • oregano
  • other spices as desired and to taste – salt, pepper, allspice, lovage, thyme



Coat the lamb with olive oil and spices, taking care that the meat absorbs everything well. Put it in a pan, pour wine and broth. Cover the pan with foil and bake in a preheated oven for three hours at 160 degrees. Remove the foil, then arrange the peeled and sliced potatoes next to the meat, stir so that the potatoes absorb the meat juice, add salt, and bake for another 40 minutes.

Serve with:
Fresh lettuce is also a good choice in this case. Besides that, you can combine this specialty with the rest of the wine you used in its preparation.

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