Roasted Lamb & Potatoes

1. The day before, season the meat with salt, sweet paprika, bay leaf, chili pepper, a few rosemary leaves, lemon and orange slices, and the wine.
2. Cover with aluminum foil and refrigerate.
3. The next day, place the meat in a baking tray, place the onion slices underneath, and pour the marinade (without the lemon and orange slices) over it.
4. Add a little beef broth and roast in the oven at 220°C (428°F), covered with parchment paper, for about 1 hour and 30 minutes.
5. After this time, uncover the meat, increase the oven temperature to 250°C (482°F), and let it finish roasting for another 40 minutes, or until the meat is cooked and browned on the outside.
6. Boil the potatoes with their skins on (you can prick them with a fork to cook faster, and after they're cooked, peel them and add them to the meat 10 minutes before turning off the oven.
7. Coat the potatoes in the sauce and let them soak up the flavors while the meat finishes roasting.
8. Remove the meat from the oven, slice it, and serve with the potatoes.

Note: (The cooking time of a piece of lamb depends on its size and the oven. A piece weighing about 1.5kg (3.3 lbs) may take two hours to cook well.) During the cooking time, if you see that the tray starts to dry out, add beef broth. (Poke the meat with a fork; if juices still come out, it's not cooked inside yet. Usually, when it's browned on the outside, I cut a piece to check how it is in the inside.)

Recipe & Photo Credit: receitasdeportugal