ROASTED LAMB
Ingredients: 4 shoulders of baby lamb Season the lamb with olive oil, salt, and pepper and
place in roasting dish. Add the garlic cloves (whole) and rosemary,
and cook in the oven on medium heat for 50 minutes, turning the lamb
over after 20 minutes. Boil the potatoes until they are almost cooked.
Drain water and place dry, nearly cooked potatoes in baking pan with
plenty of olive oil and salt to taste. Add a rosemary sprig. Bake for
30 minutes, until crispy and fully roasted. Take out the roasting dish
of lamb, and add finely diced garlic, the white wine, onions, and another
splash of olive oil and finish roasting until cooked to taste. Lamb
is served on the rarer side in Spain. When cooked, garnish with crunchy,
roast potatoes. |