5 cloves garlic
4 bay leaves
1 sprig of rosemary
1 bunch of parsley
3 tablespoons chili mass
5 tablespoons olive oil
1 dl white wine
1kg small potatoes
Salt and pepper q.b.
Place the lamb in the container, spread with ground pepper, chop parsley and garlic, cut the onions into slices, put salt, rosemary and laurel (qs) involve all very well.
Sprinkle with olive oil and white wine, cut the lemon into slices and place on top of the meat.
Cover with aluminum foil, kept in a refrigerator for 12 hours.
We suggest small potatoes peeled, put the meat in the pan with the potatoes around, drizzle with the sauce.
Cover the pan with aluminum foil to cook well and do not let it dry. Will bake in the wood oven for about 1 hour and 30 mm, with the average temperature of 250ºC.
Turn and sprinkle the meat with the sauce over the roast.
When the meat and potatoes are cooked, remove the aluminum foil to provide color.
Enjoy your food!