By Natalie BennettMonday 15 Nov 2021The Morning Wake-up with KristianLifestyleReading Time: 2 minutes
Christmas recipes from around the world, this week we touch down in Spain for a delicious Christmas Lamb.
Depending on where you live in Spain, Christmas dinner can mean different things (from cold shellfish to hot turkey!), but one of the most elegant and delicious Christmas dishes in Spain is this simple roasted lamb recipe.
Spanish Christmas Slow Roasted Lamb with Potatoes and Onions
- 1.8 kg leg of lamb
- 2 large sweet onions
- 6 medium potatoes
- Olive oil for frying the potatoes and onions
For the Marinade
- 60 ml olive oil
- 120 ml dry white wine
- Lemon juice from 1/2 a lemon freshly squeezed
- One tablespoon white wine vinegar
- 2 tablespoons coarse salt
- Black pepper 1/2-1 tablespoon, depending on preference
- A couple of sprigs of thyme crushed
- 4 bay leaves crushed
- 8 cloves of garlic ground to a paste
- Prepare the marinade: Mix together the salt, pepper, olive oil, lemon juice, white wine, vinegar, garlic paste, thyme and bay leaves.
- Spread the marinade all over the meat and wrap in plastic wrap. Marinate overnight, making sure every part of the lamb is covered in the marinade.
- The next day, take the lamb out of the refrigerator at least one hour before putting in the oven.
- Peel the potatoes and dice them in medium sized cubes. Pan fry them in olive oil, remove with a slotted spoon, and reserve.
- Preheat the oven to 175°C.
- While the oven is pre-heating, dice the onion julienne style (in thin strips) and cook in the same olive oil until translucent and soft (8-10 minutes). Remove with a slotted spoon.
- On a large baking sheet, spread the potatoes and onions in a layer on the bottom. Lightly season with salt and pepper. Put the marinated lamb on top.
- Cover with foil and roast for 3.5 hours. Check on the lamb and cook for an additional 30 minutes if not tender enough.
- At this point, remove the foil and raise the oven temperature to 220°C. Roast for 20 minutes uncovered, turning halfway through to achieve a golden brown on each side of the lamb. Move the potatoes and onions if necessary to prevent over-browning.
- Remove the lamb from the oven and rest at least 20 minutes before carving.