Sunday was Easter, and as always I cooked lamb 🙂 (actually at my home in Italy in Easter I use to eat kid goat meat bought from some neighbors, usually, and I even prefer that but here in Hungary is hard to find).

I had to understand also which are the local cuts, because they cut the animal in a different way here, but in the end I found a nice cut from the back (gerinc) at my usual butcher.

I use to like it in the simple way, roasted with potatoes and rosemary, which is always perfect, but this time I added also some mustard, and with a tzatziki sauce it turned out really good.

INGREDIENTS (2 people):

• 1 kg lamb (I used the cut of the back, so there was also a big part with bone, the spine)
• potatoes
• extra virgin olive oil
• 4 teaspoons of mustard (I used Dijone old style mustard, with seeds)
• 40 g of butter
• 2 cloves of garlic
• rosemary
• sage
• thyme
• freshly ground black pepper
• salt

1. First of all I trimmed the meat from the exceeding fat. Then place the meat in an oven pan,  spread a generous amount of extra virgin olive oil on it, add fresh rosemary and a clove of garlic, cover and let it rest for at least 30 minutes.
2. Meanwhile prepare a mixture with the mustard, the soft butter, some salt, and sage and thyme cut in small pieces.
3. Then take an iron pan and brown the meat at high heat on all its sides. Season with salt and black pepper.
4. Then take the previous oven pan, add maybe some extra olive oil, the potatoes cut in slices (all of the same size, not too big), the garlic and the rosemary sprigs.
5. Spread the mustard mixture over the meat, on both sides, and place the lamb in the middle of the oven pan. 
6. Cover with aluminium foil and bake at 180 °C, fan-assisted mode, for about 45 minutes (it depends from the cut and its size, ribs for example are ready earlier, 20 minutes about, the thigh takes longer). After 20 minutes I removed the foil.
7. I like the lamb meat of this cut not well cooked but medium, for this cut and this size it took exactly 45 minutes, it’s ready when the core temperature of the meat reaches 70 °C, so a thermometer will help you better.
8. When it’s ready take out the meat and let it rest in an aluminium foil for 8-10 minutes before cutting it.
9. Serve it and enjoy it 🙂 tzatziki sauce fits very well too with lamb.