Entree: Andorra – Central Culinary Region – Xai Rostit (Roast young lamb seasoned with garlic, rosemary, and lemon, roasted with potatoes and onions)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 1 bone-in leg of lamb, approx. 4.5 lb (2.0 kg)
- 6 cloves garlic, crushed
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh rosemary (about 2 tbsp, packed)
- 1 tbsp (15 ml) chopped fresh thyme
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken or lamb stock
- 1.5 lb (680 g) baby potatoes, halved
- 2 medium onions, sliced, approx. 10 oz (280 g) total
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) honey or 1 tbsp (15 ml) maple syrup (optional, for onions)
- 2 sprigs fresh rosemary for roasting
- 1 tbsp (15 ml) all-purpose flour (optional, for pan sauce)

Instructions

1. Preheat oven to 375°F (190°C). Pat the leg of lamb dry and trim any excessive fat, leaving a thin fat cap.
2. In a bowl combine crushed garlic, olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper. Rub mixture all over lamb, scoring the fat lightly so the rub penetrates.
3. Heat a large ovenproof skillet or roasting pan over high heat. Sear the lamb on all sides until deeply browned, about 3–4 minutes per side. Remove lamb and set aside.
4. In the same pan, add butter and sliced onions and cook over medium heat until softened and beginning to caramelize, about 8–10 minutes. Stir in honey if using. Add potatoes and toss to coat in pan juices.
5. Return the lamb to the pan on top of the vegetables, add white wine and stock, and tuck rosemary sprigs around the meat. Spoon some pan juices over the lamb.
6. Roast in the oven 1 hour 15 minutes to 1 hour 45 minutes, basting every 20–30 minutes, until an instant-read thermometer inserted into the thickest part reads 135–145°F (57–63°C) for medium-rare to medium. If vegetables brown too quickly, cover loosely with foil.
7. Transfer lamb to a cutting board and rest 15 minutes. Meanwhile, pour pan juices into a small saucepan, skim fat, and (optional) whisk in 1 tbsp (15 ml) flour over medium heat and simmer to thicken for a pan sauce. Slice lamb and serve with roasted potatoes and onions, spooning sauce over slices.