Roasted Garlic & Rosemary Lamb with Potatoes
Cordero Asado con Romero, Ajo y Patatas
You will need:
- 15 garlic cloves, un-peeled but separated
- Olive oil
- 1 leg of lamb, about 3 pounds or so
- handful of fresh rosemary sprigs
- salt and pepper
- 24 new potatoes, scrubbed but left whole
- 1.25 (1 and 1/4) cup full-bodied red wine
- Coat the garlic cloves with a little oil in your hands.
- Preheat an oven to 400 degrees, then roast the garlic on a baking pan for 20 minutes or until very soft. (Cover with aluminum foil if the cloves start to brown too much)
- Afterward, let the garlic cool, then peel the cloves. Use a mortar and pestle to pound the garlic into a course paste with 1/2 teaspoon of oil.
- Make small incisions all over the lamb, then rub in the garlic paste.
- Let marinate for 2 hours.
- Place the lamb in a roasting pan on a bed of rosemary sprigs, and season with salt and pepper.
- Rub the potatoes with oil and place around the lamb. Sprinkle with more rosemary and season to taste.
- Turn your oven up to 450 degrees and then roast your lamb for 10 minutes, then reduce heat to 350 degrees for 15 minutes per 1 pound, plus an extra 15 minutes. (All in all, you are looking at 1 hour total).
- Set aside the rosemary sprigs and scrape off any fat from the pan. Pour in the wine and bring to a boil, scraping up any glazed bits from the bottom. Continue boiling until reduced to half the amount.
- Slice the lamb and serve with the potatoes and juices spooned around.
So, we have managed to make a very delicious meal tonight. I'm amazed at how good at this you all are! Bravo and big, big kudos to you all. Stay tuned for more Spanish week and I will see you all later one. Adios!