Spanish cuisine · Meat & Kebab

Ternasco Asado

Aragonese milk-fed lamb roasted in the oven, bedded on potato slices and browned crisp with garlic and white wine.

Ingredients · for 4 servings

• 1.5 kg lamb shoulder
• 1 kg waxy potatoes
• 2 onions
• 1 head garlic
• 250 ml white wine
• 2 sprigs rosemary
• 1 tsp thyme
• 6 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Take the lamb out of the fridge 1 hour before roasting, pat dry, rub with 2 tbsp olive oil, thyme, salt and pepper and preheat the oven to 180 °C top/bottom heat.
2. Peel the potatoes and slice 5 mm thin, cut the onions into fine rings, mix both with 2 tbsp olive oil and salt and layer as an even bed in a large roasting dish.
3. Halve the garlic head crosswise, tuck it between the potatoes with the rosemary sprigs and place the lamb fat-side up on top.
4. Pour in 150 ml white wine and roast in the oven for 60 min., basting with the pan juices every 20 min. and topping up with the remaining wine if needed.
5. Raise the heat to 220 °C and roast for another 20–25 min. until the skin is golden and crisp and the potatoes brown at the edges.
6. Let the meat rest for 10 min., cut into portions, arrange on the potatoes and serve with lemon wedges and the remaining olive oil.