Potato Lamb Roast  

A real delicacy bursting with flavors that deserves to be served on the first night of the Seder.
Serves 6
1 Lamb roast
3 garlic cloves, peeled
1 small tomato, slightly crushed
3 Tbsp oil
1 tsp paprika
Parsley for garnish
Salt and pepper
8 potatoes
Oil for frying

Combine oil with paprika in a large pan. Roll lamb roast into pan to cover it with oil and paprika mixture. Add garlic and tomato to the pan, and sauté on medium heat until golden brown on all sides. Add ½ cup water to the pan, and cook covered for 1 hour on medium heat. While meat is cooking, peel and dice potatoes. Fry potatoes in a deep fryer until golden brown. Add potatoes to pan 5 minutes before serving. Season to taste with salt and pepper. Garnish with parsley.

 

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