Ingredients Needed for Caramel Lamb Roll With Potatoes
For the garlic mixture:
¼ cup olive oil
¼ cup lemon juice
3 garlic cloves
rosemary sprig, leaves
½ teaspoon salt
For the lamb roll:
1 pound boneless lamb shoulder
For the baked potatoes:
6 cooked potatoes
1 tablespoon butter
1 rosemary sprig
For the honey-sugar caramel:
¼ cup brown sugar
¼ cup honey
How to Cook Caramel Lamb Roll With Potatoes
- For the garlic mixture:
Add the olive oil, lemon juice, garlic, rosemary leaves, and salt to a glass. Mix them together using a hand mixer.
- For the lamb roll:
Place the lamb shoulder on the workspace, coat it with the garlic-rosemary mixture and roll it. Use cooking twine to truss the lamb roll. Slide the twine underneath the roll 0.4-0.8 inches (1-2 cm) from the end. Bring the twine’s end over, tighten the bind and make a simple knot. Make a loop with the twine, slide it underneath the roll keeping a 1-2 inches (2.5-5 cm) distance from the first loop. Pull the string a little to tighten the bind around the roll. Repeat this and make loops until you reach the lamb roll’s other end. Make a final knot to secure the whole bind.
- Wrap the lamb roll in aluminum foil, put it in a baking dish and roast for 90 minutes at 400⁰F/200⁰C.
- For the baked potatoes:
Using a knife make a cross-shaped incision on each potato. Fill each one with ½ teaspoon butter. Also, stick a piece of rosemary sprig in each incision.
- Put the potatoes in a baking dish and roast them for 20 minutes at 360⁰F/180⁰C.
- For the honey-sugar caramel:
Add the sugar, honey, and lemon zest in a saucepan. Stir and cook over low heat until the sugar starts caramelizing.
- Unwrap the aluminum foil and coat the lamb roll with caramel.
- Roast for 15 minutes at 360⁰F/180⁰C.
- Slice and serve with potatoes.