Cantonese-style Baked Lamb with Potatoes

Ingredients

In this Cantonese adaptation of Arni me patates sto fourno, we incorporate Cantonese spices and flavors to create a unique fusion dish. The original Greek recipe typically uses Mediterranean herbs like oregano and thyme, while our Cantonese version features Chinese five-spice powder, ginger, and garlic for a distinct flavor profile. Additionally, we modify the cooking technique by roasting the lamb and potatoes together, allowing them to develop a crispy exterior and tender interior. We alse have the original recipe for Arni me patates sto fourno, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine minced garlic, soy sauce, grated ginger, and Chinese five-spice powder.
3. 3.
   Place the lamb shoulder in a roasting pan and rub the marinade all over the lamb, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
4. 4.
   In a separate bowl, toss the potato chunks with sesame oil, salt, and black pepper until well coated.
5. 5.
   Arrange the marinated lamb and potatoes in the roasting pan, making sure the potatoes are evenly distributed around the lamb.
6. 6.
   Roast in the preheated oven for approximately 2 hours, or until the lamb is tender and the potatoes are golden and crispy.
7. 7.
   Remove from the oven and let the lamb rest for a few minutes before carving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling, as this will ensure a tender and juicy final dish.
• Chinese five-spice powder — If you don't have Chinese five-spice powder on hand, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra crispy texture, you can broil the lamb and potatoes for the last 5 minutes of cooking.
• Serve the dish with a side of steamed jasmine rice to complement the flavors.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.
• Make sure to let the lamb rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Leftovers can be used to make delicious lamb and potato stir-fry the next day.

Serving advice

Serve the Cantonese-style Baked Lamb with Potatoes as a main course, accompanied by steamed jasmine rice and a side of stir-fried vegetables. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the sliced lamb on a platter, surrounded by the crispy golden potatoes. Drizzle any remaining pan juices over the lamb for added flavor. Sprinkle fresh cilantro leaves on top for a pop of color.