Rick Steins Spanish Lamb Recipes
SLOW-ROASTED ANDALUSIAN-STYLE LAMB AND POTATOES
Categories Lamb Potato Roast Easter Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
- Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
- Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
- Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
- Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.
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- To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible.
- Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes.
- Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes.
- Serve with potato wedges, steamed green vegetables and some of the meat juices.
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