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CASTILIAN ROAST LAMB

A Spanish spin on the traditional recipe for a leg of lamb by Sophie Rushton-Smith from @TheCornerPlot. It works perfectly for Easter celebrations and serves two people - so double up on the ingredients if cooking for a larger group!
READY IN

2 hours 45 mins

COOKING TIME

2 hours 15 mins

PREP TIME

10 mins

SERVES

serves 2

ingredients

  • 5 medium potatoes
  • 1 large Spanish onion
  • 1 clove of garlic
  • 700g milk-fed leg of lamb
IN STOCK
  • I head of garlic cut in half crossways
  • 250ml Cava
  • 250ml chicken stock
  • 1 lemon, cut in half
  • a few sprigs of fresh thyme
  • sprinkle of dried oregano

Method

  1. Preheat oven to 160C.
  2. Peel and slice potatoes into ½ cm slices. Peel and thinly slice the onion. Spread the potatoes and onions over the base of an ovenproof dish. Season generously.
  3. Thinly slice the garlic clove and place under the thin layer of caul fat covering the lamb leg, then re-cover. Drizzle the lamb with olive oil, season generously, and rub all over. Place on top of the potatoes and onions. Place the head of garlic and half of the lemon in the dish.

 

Brindisa_Lamb_Al_Cava_Recipe

  1. Bring the cava, chicken stock and juice from the other half of lemon to a simmer, pour over the potatoes and onions. Sprinkle with thyme and oregano.
  2. Slow roast for 1hour on each side, basting regularly.
  3. Turn the heat up to 220C for 5-10minutes to brown the lamb.
  4. Take out of the oven and leave the meat to rest before serving.

Serve with all of the trimmings or with braised white beans, fresh minted green peas or fried peppers.

ingredients

  • 5 medium potatoes
  • 1 large Spanish onion
  • 1 clove of garlic
  • 700g milk-fed leg of lamb
IN STOCK
  • I head of garlic cut in half crossways
  • 250ml Cava
  • 250ml chicken stock
  • 1 lemon, cut in half
  • a few sprigs of fresh thyme
  • sprinkle of dried oregano

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