Baked Mutton with Potatoes and Herbs is a timeless dish that transforms simple ingredients into an extraordinary feast through the magic of slow oven cooking. This rustic recipe combines succulent mutton with golden potatoes and aromatic Mediterranean herbs, creating a one-pan meal that’s both elegant and comforting. The dish draws inspiration from traditional Greek and Middle Eastern cooking, where lamb and mutton are treated with reverence and cooked until they reach perfect tenderness. What makes this recipe special is how the mutton’s natural juices mingle with olive oil and fresh herbs, creating a fragrant sauce that the potatoes absorb while roasting. The slow baking process ensures the meat becomes incredibly tender while developing a beautiful golden crust, while the potatoes turn crispy on the outside and fluffy on the inside. Fresh rosemary, thyme, and oregano infuse every bite with the essence of the Mediterranean countryside. This recipe serves 6-8 people and makes for an impressive centerpiece that requires minimal hands-on time but delivers maximum flavor.
Ingredients
- 4 pounds mutton leg or shoulder, bone-in, cut into large portions
- 3 pounds medium potatoes, peeled and quartered
- 1 large onion, cut into thick wedges
- 6 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- 2 bay leaves
- 1 lemon, juiced and zested
- 1 cup dry white wine
- 1/2 cup chicken or beef stock
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- 2 tablespoons tomato paste
- Fresh parsley for garnish
Preparing the Mutton
Start by bringing the mutton to room temperature, which should take about 30 minutes. This ensures even cooking throughout the meat. Pat the mutton pieces completely dry with paper towels, as any moisture will prevent proper browning and crisping of the exterior.
In a small bowl, create a herb paste by mixing half the olive oil with the minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, black pepper, and paprika. This aromatic mixture will penetrate the meat and infuse it with Mediterranean flavors.
Using a sharp knife, make small incisions all over the mutton pieces, about 1 inch apart and 1/2 inch deep. Rub the herb paste thoroughly into the meat, making sure to work it into the cuts. This technique, similar to how lamb is prepared in Greek tavernas, ensures the flavors penetrate deep into the meat. Let the mutton marinate for at least 30 minutes, or refrigerate overnight for even better flavor development.
Preparing the Vegetables
Preheat your oven to 425°F (220°C). While the oven heats, prepare the potatoes by cutting them into uniform quarters. This ensures even cooking and prevents some pieces from becoming overcooked while others remain undercooked.
Place the quartered potatoes in a large bowl and toss them with the remaining olive oil, a generous pinch of salt, and pepper. The potatoes should be well-coated with oil, which will help them achieve that perfect golden, crispy exterior during roasting.
Cut the onion into thick wedges, keeping the root end intact so the wedges hold together during cooking. The onions will caramelize beautifully in the oven, adding sweetness and depth to the dish.
Assembling the Dish
Choose a large, heavy-bottomed roasting pan or Dutch oven that can accommodate all the ingredients in a single layer. Arrange the marinated mutton pieces in the center of the pan, bone-side down if using bone-in cuts. This positioning helps the meat cook evenly and prevents the bones from interfering with the vegetables.
Arrange the seasoned potatoes around the mutton, ensuring they’re in a single layer for even browning. Nestle the onion wedges between the potatoes and tuck the bay leaves around the meat.
In a small bowl, whisk together the tomato paste, white wine, and stock until smooth. Pour this mixture over the entire dish, being careful not to wash off the herb coating from the meat. The liquid will create steam during cooking, keeping the meat moist while also contributing to the overall flavor.
The Roasting Process
Place the pan in the preheated oven and roast for 30 minutes without opening the door. This initial high-heat cooking will start the browning process and create a beautiful crust on both the meat and potatoes.
After 30 minutes, reduce the oven temperature to 350°F (175°C). Carefully remove the pan and baste the mutton with the accumulated juices using a large spoon. Turn the potatoes to ensure even browning on all sides.
Return the pan to the oven and continue roasting for another 45 minutes to 1 hour, basting the meat every 20 minutes. The total cooking time will depend on the size of your mutton pieces, but the meat should be fork-tender and the potatoes golden brown and crispy.
Testing for Doneness
The mutton is ready when it easily pulls apart with a fork and the internal temperature reaches 160°F (71°C) for medium doneness. The potatoes should be golden brown and crispy on the outside while remaining fluffy inside. If the potatoes need more browning, you can increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking.
Final Touches and Resting
Once cooked, remove the pan from the oven and immediately drizzle the fresh lemon juice over the entire dish. The acidity will brighten all the flavors and cut through the richness of the meat.
Let the dish rest for 10-15 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. During this time, the potatoes will also finish cooking from residual heat.
Serving Your Baked Mutton
Transfer the mutton and potatoes to a large serving platter, arranging them attractively with the golden potatoes surrounding the meat. Strain the pan juices through a fine mesh sieve to remove any herb particles, then drizzle this natural gravy over the dish.
Garnish generously with fresh chopped parsley, which adds a pop of color and fresh flavor that complements the rich, herb-infused meat and potatoes. The vibrant green herbs create a beautiful contrast against the golden-brown ingredients.
Serve immediately while hot, accompanied by a simple Greek salad with cucumber, tomatoes, and feta cheese, or roasted vegetables like zucchini and bell peppers. A crusty bread is perfect for soaking up the delicious pan juices.
This rustic yet elegant recipe serves 6-8 people and embodies the essence of Mediterranean cooking, where simple, quality ingredients are transformed into something extraordinary through careful preparation and slow cooking. Each bite delivers tender, herb-infused meat paired with perfectly roasted potatoes that have absorbed all the wonderful flavors from the cooking process.
