Prepare the lamb and vegetables: Preheat your oven to 180°C. Make several incisions in the lamb's skin with a sharp knife. Push crushed garlic cloves and rosemary sprigs into these cuts. Season the whole piece of lamb generously with coarse sea salt and black pepper. Arrange and roast: Place the sliced potatoes in a single layer in a large roasting pan. Drizzle them with olive oil and salt. Place the seasoned lamb on top of the potato. The first roast: Put the pan in a preheated oven. Roast the lamb for approximately 1 hour. Add liquid and continue to roast: After the first hour, carefully pour the white wine and water into the bottom of the pan around the lamb. Reduce the oven temperature to 160 degrees and roast for an additional 1 to 2 hours, basting the lamb with pan juices every 30 minutes. The total cooking time will vary according to the size of your lamb shoulder; it is done when the meat is tender and the juices run clear. Rest and serve: Once cooked, take the lamb out of the oven and let it rest on a cutting board for at least 15 minutes. This is an important step in allowing the juices to redistribute. Meanwhile, heat the oven to high for a few minutes to crisp the potatoes. Carve the lamb at the table and serve it with the roasted potatoes and the delicious pan juices on top. To balance out the richness of the meat, this dish is often served with a simple side salad.
Ingredients
Instructions
Author: Melissa Williams
Hi, I’m Melissa, a creative writer and ESL teacher with a passion for storytelling. I started writing fiction when I was young, and I eventually discovered that I loved performing, working all over the Costa Blanca as a semi-professional singer. I now write articles that I hope will inspire and engage readers by using my creativity. Whether I'm sharing personal insights or delving into local culture, I try to produce content that is relatable and meaningful. working as a creator of events and features.
Other Articles
No Comment! Be the first one.