Entree: Spain – Murcia – Asado de Cordero (Slow-roasted Murcian lamb shoulder seasoned with garlic, rosemary, and smoked paprika)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 20 min

Ingredients

- 4–5 lb (1.8–2.3 kg) lamb shoulder, bone-in, trimmed
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves garlic, minced
- 2 tbsp (8 g) fresh rosemary, chopped
- 1 tbsp (4 g) fresh thyme leaves
- 2 tsp (4 g) smoked paprika (pimentón)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, sliced (8 oz / 225 g)
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken or lamb stock
- 2 bay leaves
- Zest of 1 lemon (about 1 tsp / 2 g)
- 2 lb (900 g) small potatoes, peeled and halved
- 2 tbsp (30 ml) white wine vinegar or sherry vinegar
- 2 tbsp (8 g) chopped fresh flat-leaf parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb shoulder dry. In a small bowl combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, pepper and lemon zest to form a paste. Rub the paste all over the lamb, massaging into crevices.
2. Heat a large ovenproof Dutch oven or roasting pan over medium-high heat. Brown the lamb on all sides in 1–2 tbsp (15–30 ml) olive oil until deep golden, about 8–10 minutes total. Remove lamb and set aside. Add sliced onion to the pan and cook until softened, about 5 minutes.
3. Deglaze the pan with the white wine, scraping up browned bits, then add the stock, vinegar and bay leaves. Return the lamb to the pan, cover tightly and transfer to the oven. Roast for 2 to 2½ hours, basting occasionally, until the meat is very tender.
4. After 1 hour of roasting, scatter the potatoes around the lamb and baste with pan juices. Continue roasting until potatoes are tender and lamb pulls easily from the bone.
5. Remove lamb to a cutting board and let rest 10–15 minutes. Skim fat from the pan juices and reduce on the stovetop if a thicker sauce is desired. Carve the lamb, serve with roasted potatoes and spoon the pan sauce over. Garnish with chopped parsley.