Spanish Roasted Lamb (Cordero con Patatas y Cebolla)

Method12 steps

1. 1

   Step 1: Mix the ½ cup white wine, ¼ cup marinade olive oil, 2 tbsp coarse salt, 1 tbsp lemon juice, 1 tbsp wine vinegar and 1½ tsp black pepper with all the garlic (8) paste, crushed bay leaves (4) and crushed thyme (2 sprigs) until combined.

   Uses ½ cup dry white wine · ¼ cup olive oil for the marinade · 2 tbsp coarse salt for the marinade · 1 tbsp freshly squeezed lemon juice · 1 tbsp white wine vinegar · 1½ tsp freshly ground black pepper for the marinade · 8 garlic cloves, ground to a paste · 4 bay leaves, crushed

2. 2

   Step 2: Spread the marinade over the 4 lb leg of lamb, coating every side. Wrap the lamb in food-safe wrap, place it in a tray to catch drips and refrigerate overnight.

   Uses Marinade used to coat the lamb; any unused portion is not a measured draw · 4 lb raw bone-in leg of lamb

3. 3

   Step 3: The next day, take the wrapped lamb out of the refrigerator for 1 hour in a cool kitchen while you prepare the vegetables. Preheat the oven to 350°F (about 177°C). Put the roast in the oven by the end of this hour; in a hot kitchen, keep it refrigerated until the oven and vegetables are ready.

   Temper the lamb while preparing vegetables · 60 minUses The marinated lamb with its coating, excluding any unused marinade

4. 4

   Step 4: While the lamb tempers, peel the six potatoes and cut them into medium cubes. Add enough vegetable-frying olive oil to a skillet and pan-fry the potatoes for a few minutes, until softened. Lift them out with a slotted spoon and reserve them; keep the oil in the pan.

   Uses 6 medium potatoes, such as Yukon Gold · Olive oil, enough to fry the potatoes and onions in one pan

5. 5

   Step 5: Thinly slice both onions and add them to the same frying oil. Cook over medium heat for about 8–10 minutes, stirring frequently, until translucent and soft. Check at 8 minutes, then lift the onions out with a slotted spoon.

   Soften the onions · 8 minUses Frying oil remaining after lifting out the potatoes · 2 large sweet onions

6. 6

   Step 6: Spread the reserved drained potatoes and onions across the bottom of a large roasting pan or rimmed baking sheet. Season them lightly with the extra salt and pepper. Unwrap the lamb, discard the wrap and any unused raw-exposed marinade, and set the coated leg on top of the vegetables.

   Uses All softened potato cubes lifted from the frying oil · All softened onions lifted from the frying oil · Salt, a little to season the potatoes and onions · Extra black pepper, to season the potatoes and onions · The leg with adhering marinade; wrap and unused marinade are discarded

7. 7

   Step 7: Cover the roasting pan with foil and place it in the preheated 350°F (about 177°C) oven. Roast for 3½ hours, then check tenderness. If not tender enough, keep it covered and roast for another 30 minutes before checking again.

   Slow-roast the covered lamb · 210 minUses Marinated lamb arranged over potatoes and onions

8. 8

   Step 8: Once the lamb is tender, remove the foil and raise the oven to 425°F (about 218°C). Roast uncovered for the first 10 minutes of the 20-minute browning stage. Move the potatoes and onions away from spots that are browning too quickly.

   Brown the first side · 10 minUses Tender covered-roasted lamb and vegetables

9. 9

   Step 9: Turn the lamb over and roast uncovered for the remaining 10 minutes, checking that the vegetables do not over-brown.

   Brown the second side · 10 minUses Lamb and vegetables after the first browning half

10. 10

    Step 10: Check the lamb in its thickest part, avoiding the bone. It must be tender and reach at least 63°C/145°F before removal. If it needs longer, continue roasting and check again, protecting the vegetables from over-browning as needed.

    Uses Browned roasted lamb and vegetables

11. 11

    Step 11: Lift the lamb onto a large cutting board and tent it loosely with foil. Rest for at least 20 minutes. Keep the roasted potatoes, onions and pan juices warm for serving.

    Rest the roast · 20 minUses The cooked leg lifted from the roasting pan, with vegetables and pan juices held separately

12. 12

    Step 12: Remove any visible bay-leaf pieces or thyme stems. Carve the rested lamb across the grain, leaving the bone, and serve warm as eight portions with the reserved roasted potatoes and onions. Spoon over pan juices as desired.

    Uses Rested lamb to carve into eight portions, leaving the bone · Roasted potatoes and onions held for serving while the lamb rests · Pan juices, as desired for serving