Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
1 hr 30 min
Total
1 hr 50 min
Ingredients
- 4 lb (1.8 kg) leg of young lamb (ternasco), bone-in, trimmed of excess fat
- 1/4 cup (60 ml) extra-virgin olive oil
- 6 cloves (about 18 g) garlic, crushed into a paste with salt
- 2 tbsp (10 g) fresh rosemary, finely chopped, plus extra sprigs
- 1 tbsp (18 g) coarse sea salt or rock salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken or lamb stock (optional, for pan jus)
- 2 lb (900 g) small waxy potatoes, scrubbed and halved
- Additional olive oil for potatoes, 2 tbsp (30 ml)
- Lemon wedges for serving (optional)
Instructions
1. Preheat oven to 450°F (230°C). Pat the leg of lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife and insert slivers of garlic into several of the cuts.
2. In a small bowl, combine 1/4 cup olive oil, the remaining crushed garlic, chopped rosemary, coarse salt, and black pepper to form a paste. Rub this mixture all over the lamb, pressing into the surface.
3. Place the lamb on a rack in a roasting pan. Arrange the halved potatoes around the lamb, toss the potatoes with 2 tbsp olive oil and a pinch of salt, and place them in the pan.
4. Roast at 450°F (230°C) for 15–20 minutes to develop color. Reduce oven temperature to 350°F (175°C), pour 1/2 cup white wine and 1 cup stock into the pan (if using) and continue roasting for 60–75 minutes, basting occasionally with pan juices, until the lamb reaches an internal temperature of about 135°F–145°F (57°C–63°C) for medium rare to medium depending on preference.
5. If the potatoes need more time, remove the lamb when it reaches desired doneness, tent with foil, and return potatoes to the oven until golden and tender.
6. Let the lamb rest 10–15 minutes before carving. Serve carved with roasted potatoes, pan juices spooned over, and lemon wedges if desired.
