Description[edit | edit source]
Another all around classic Spanish dish, especially common in the center and northern regions including Castilla y Leon, Navarra, La Rioja, the Pyrenees and Cantabria. It pairs perfectly with Garnacha and Tempranillo based red wines.
Ingredients[edit | edit source]
- 4 shoulders of baby Lamb
- Few sprigs of rosemary (Romero)
- 2 medium sized onions, sliced
- 4 cloves of garlic
- 2 glasses of white wine
- olive oil, sea salt and black pepper
- 2 lbs of potatoes, thinly sliced
- 3 tablespoons of finely chopped flat leaf parsley
Directions[edit | edit source]
Season the Lamb with olive oil, salt, and pepper and place in roasting dish. Add the garlic cloves (whole) and rosemary, and cook in the oven on medium heat for 50 minutes, turning the Lamb over after 20 minutes. Boil the potatoes until they are almost cooked. Drain water and place dry, nearly cooked potatoes in baking pan with plenty of olive oil and salt to taste. Add a rosemary sprig. Bake for 30 minutes, until crispy and fully roasted. Take out the roasting dish of Lamb, and add finely diced garlic, the white wine, onions, and another splash of olive oil and finish roasting until cooked to taste. Lamb is served on the rarer side in Spain. When cooked, garnish with crunchy, roast potatoes.