Entree: Spain – Aragon – Cordero a la Pastora (Shepherd's-style roasted lamb seasoned with garlic, smoked paprika, and rosemary)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 45 min

Total 2 hrs 40 min

Ingredients

- 5 lb (2.3 kg) bone-in leg or shoulder of lamb, trimmed of excess fat
- 1/4 cup (60 ml) extra-virgin olive oil
- 8 garlic cloves, minced, approx. 2 oz (56 g)
- 2 tbsp (30 ml) smoked paprika (pimentón de la Vera)
- 2 tsp (4 g) dried rosemary or 1 tbsp (8 g) chopped fresh rosemary
- 2 bay leaves
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into large wedges
- 2 tbsp (30 ml) olive oil for the potatoes
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a bowl whisk together 1/4 cup olive oil, minced garlic, smoked paprika, rosemary, white wine, lemon juice, 2 tsp salt, and 1 tsp pepper to form a marinade. Rub the mixture all over the lamb, scoring the fat in a few places to help flavors penetrate. Tuck bay leaves under the meat. Cover and refrigerate at least 2 hours or overnight for best flavor.
2. Remove the lamb from the refrigerator 30–45 minutes before roasting to come toward room temperature. Preheat the oven to 350°F (175°C).
3. Place the lamb on a rack in a shallow roasting pan. Roast uncovered for 30 minutes to develop color. Reduce heat to 325°F (160°C) and continue roasting, basting occasionally with pan juices, about 1 to 1 1/4 hours more for medium-rare (total roast time about 1 hour 45 minutes) or until an instant-read thermometer reads 135°F–140°F (57°C–60°C) for medium-rare; adjust time for desired doneness.
4. While the lamb roasts, toss the potato wedges with 2 tbsp olive oil and a pinch of salt and pepper. Add the potatoes to the roasting pan around the lamb after the first 45 minutes of roasting so they roast in the lamb juices and finish in the oven, turning once for even browning.
5. When the lamb reaches the target internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes; the internal temperature will rise slightly and juices will redistribute.
6. Carve the lamb against the grain into slices and arrange on a platter with the roasted potatoes. Spoon pan juices over the meat, sprinkle with chopped parsley, and serve warm.