Slow-Roasted Andalusian-Style Lamb And Potatoes
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Thyme Leaves (fresh)2 tbsps
Kosher Salt (plus more)7 tbsps
Olive Oil (divided)2 medium
Onion (cut into 1/2-inches slices)2 cups
White Wine (dry)Directions:
1
Preheat oven to 350°F
2
Combine garlic, thyme, and 2 tablespoons salt in a small bowl
3
Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside
4
Crush bay leaves
5
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
6
Spread out potatoes in a single layer
7
Place lamb on top of potatoes and rub with garlic mixture
8
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)
9
Add wine to pan; cover tightly with foil
10
Roast until lamb is very tender, 3-4 hours
11
Remove foil and increase oven temperature to 425°F
12
Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer
13
Let rest in roasting pan for 15-20 minutes
14
DO AHEAD: Lamb can be roasted 2 days ahead
15
Cover and chill
16
Reheat before continuing
17
Pull meat from bones in large chunks; discard bones and fat
18
Place meat and vegetables on a platter
19
Skim fat from surface of cooking juices in pan
20
Spoon some cooking juices over lamb and vegetables and serve remainder alongside
21
Preheat oven to 350°F
22
Combine garlic, thyme, and 2 tablespoons salt in a small bowl
23
Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside
24
Crush bay leaves
25
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
26
Spread out potatoes in a single layer
27
Place lamb on top of potatoes and rub with garlic mixture
28
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)
29
Add wine to pan; cover tightly with foil
30
Roast until lamb is very tender, 3-4 hours
31
Remove foil and increase oven temperature to 425°F
32
Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer
33
Let rest in roasting pan for 15-20 minutes
34
DO AHEAD: Lamb can be roasted 2 days ahead
35
Cover and chill
36
Reheat before continuing
37
Pull meat from bones in large chunks; discard bones and fat
38
Place meat and vegetables on a platter
39
Skim fat from surface of cooking juices in pan
40
Spoon some cooking juices over lamb and vegetables and serve remainder alongside