Slow-Roasted Andalusian-Style Lamb and Potatoes
A traditional Spanish dish featuring tender leg of lamb slow-roasted with layers of potatoes, tomatoes, and onions in white wine. The meat becomes incredibly tender while the vegetables absorb all the rich flavors during the long cooking process.
Ingredients
- •4 cloves garlic cloves, crushed
- •2 tablespoons fresh thyme leaves
- •2 tablespoons kosher salt plus more
- •4 leaves fresh bay leaves
- •3 pounds Yukon Gold potatoes
- •7 tablespoons olive oil
- •1 to taste Freshly ground black pepper
- •1 piece bone-in leg of lamb
- •2 pounds tomatoes
- •2 medium onions
- •2 cups dry white wine
Cooking Instructions
- 1.
Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
10 min
- 2.
Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
10 min
- 3.
Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
15 min
- 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, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
240 min
- 5.
Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.
15 min
