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.comRoast Castilian Lamb Recipe Cordero Asado a la Castellanaspanish-fiestas.comTender Spanish Roast Lamb Recipe (Cordero Asado) - The …thespruceeats.comSlow cooked Lamb and peppers stew Cordero al chilindrónthespanishchef.comRecommended to you based on what's popular • Feedback
Spanish Roasted Lamb (Cordero con Patatas y C…
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WEBCover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1. Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. …
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WEBA pinch of ground cumin and freshly ground black pepper to serve. 1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and …
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WEBFeb 23, 2024 · How To Make Rick Stein Lamb Karahi. In a big saucepan, heat up 375ml of water. Except for the tomato, add the rest of the curry base ingredients and cover. …
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WEBCook until the oil starts to separate. It might take ten minutes. Then add the lamb pieces and stir to coat them all. It will take about 8 minutes to cook until the lamb is nicely …
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WEBFeb 3, 2013 · Step 4. 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, …
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WEBMar 5, 2023 · 400g canned tomatoes. 200ml water. 900g boneless lamb (leg or shoulder), cut into large cubes. 1 tbsp sea salt. 1 tbsp each of the following: turmeric, red chilli …
WEBDec 1, 2013 · 2. Heat the remaining 2 tablespoons of oil in a large frying pan, add the onion, garlic, red pepper and spices and fry gently for about 10 minutes. Add either the lamb or …
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WEBAdd the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the tomato …
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WEBHeat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper.
WEBAdd to the minced lamb with the crushed garlic, chopped parsley, Aleppo pepper and 2 teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into …
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WEBPour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season …
WEBSep 21, 2020 · Step 1 - Pour a small amount of oil into the base of a deep ovenproof pot or dish (approximately 9-10 inches in diameter). Layer some potato slices evenly on the …
WEBJun 28, 2023 · The meat should be an even thickness throughout. Step Two. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a …
WEBAdd the rest of the butter and the onions, 3 of the garlic cloves, thinly sliced, carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry …
WEBMethod. Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Add the …
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