DirectionsStep1Mix the white wine, olive oil, salt, lemon juice, vinegar, black pepper, garlic paste, crushed bay leaves, and crushed thyme sprigs until well combined.Step2Spread the marinade over the meat and wrap in plastic wrap. Marinate overnight, making sure every part of the lamb is covered in the marinade.Step3The next day, take the lamb out of the refrigerator at least one hour before putting in the oven. Preheat the oven to 350°F (175°C).Step4Meanwhile, peel and cut the potatoes into medium cubes. Pan fry them in olive oil until softened, then remove with a slotted spoon.Step5Thinly slice the onion and cook it in the same olive oil over medium heat until translucent and soft, about 8-10 minutes. Remove with a slotted spoon.Step6Spread the potatoes and onions in a layer on the bottom of a large roasting pan or rimmed baking sheet. Lightly season with salt and pepper, then unwrap the marinated lamb and place it on top.Step7Cover the pan with foil and roast for 3 1/2 hours. Check on the lamb and cook for an additional 30 minutes if not tender enough.Step8Remove the foil and raise the oven temperature to 425°F (220°C). Roast for 20 minutes uncovered, turning halfway through to brown each side of the lamb. Move the potatoes and onions if necessary to preve…Step9Check the lamb's internal temperature in the thickest part of the meat. It should have a minimum temperature of 130-135°F (54-57°C) for medium-rare.Step10Remove the lamb from the oven and rest on a large cutting board tented with foil for at least 20 minutes.Step11To carve, slice the meat across the grain with a very sharp knife. Serve warm from the oven with the roasted potatoes and onions and any pan juicesIngredientsIngredients½ cupDry White Wine¼ cupGood Quality Olive Oil2 tablespoonsCoarse Salt1 tablespoonLemon Juice (freshly squeezed, from half of a lemon)1 tablespoonWhite Wine Vinegar1 ½ teaspoonsBlack Pepper (more to taste)8 clovesGarlic (ground to a paste)4 Bay Leaves (crushed)2 sprigsFresh Thyme (crushed)4 poundsLeg Of Lamb (bone in or boneless)6 Medium Potatoes (such as Yukon Gold)2 Large Sweet Onionsadd Olive Oil (for frying the potatoes and onions)See moreNutritionalNutritional411 Calories13 gTotal Fat91 mgCholesterol36 gCarbohydrate1,850 mgSodium34 gProteinFrom spanishsabores.comRecipeDirectionsIngredientsNutritionalExplore furtherSlow-Roasted Andalusian-Style Lamb and Potatoes - …epicurious.comSlow-Roasted Andalusian-Style Lamb and Potatoesbonappetit.comSlow Roasted Boneless Leg of Lamb - Dish 'n' the Kitchendishnthekitchen.comRoast Castilian Lamb Recipe Cordero Asado a la Castellanaspanish-fiestas.comTender Spanish Roast Lamb Recipe (Cordero Asado) - The …thespruceeats.comRecommended to you based on what's popular • Feedback
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