Roasted Lamb Leg | Tigretón

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  8 servings.

Ingredients:

8 cloves garlic, smashed

3 cloves

2 bay leaves

2 tablespoons (30 ml) chopped fresh parsley

1/2 cup (120 ml) olive oil

6 tablespoons (90 ml) dry white wine

2 tablespoons (30 ml) red wine vinegar

1 whole lamb leg roast, bone-in and skinless

6 large Yukon gold potatoes, peeled and sliced into rounds

1/2 cup (120 ml) chicken or beef broth

Salt and pepper

 

Method:

In the jug of a blender, combine garlic, cloves, bay leaves, parsley, olive oil, white wine, and red wine vinegar. Blend until smooth.

Place the lamb leg in a large bowl and pour marinade over top. Rub marinade into the leg, then refrigerate for a minimum of four hours.

Preheat oven to 400 F (205 C).

Remove lamb from the marinade, transfer to a large roasting pan, then roast for thirty minutes.  Reserve the marinade for later use.

Remove the roast from the pan and keep warm.  Reserve the pan for the next step.

Reduce the oven temperature to 350 F (175 C).

Place sliced potatoes into the bottom of the roasting pan. Pour the broth over the potatoes.

Place lamb on top of the potatoes and pour the reserved marinade over the lamb.

Return roasting pan to the oven to cook for forty-five to sixty minutes, until the lamb reaches an internal temperature of 135 F (57 C).

Allow to rest for fifteen minutes before slicing.

Serve the sliced lamb warm with the roasted potatoes and pan juices.