The Hampstead Butcher & Providore

Spanish Roasted Lamb (Cordero con Patatas y Cebolla) 

Posted Friday 29th March 2024


For the Marinade 

  • ½ cup dry white wine 
  • ¼ cup good quality olive oil 
  • 2 tablespoons coarse salt 
  • 1 tablespoon freshly squeezed lemon juice from half of a lemon 
  • 1 tablespoon white wine vinegar 
  • 1 ½ teaspoons black pepper more to taste 
  • 8 cloves garlic ground to a paste 
  • 4 bay leaves crushed 
  • 2 sprigs fresh thyme crushed 

For the Roast 

  • 2kg leg of lamb bone in or boneless 
  • 6 medium potatoes 
  • 2 large sweet onions 
  • olive oil for frying the potatoes and onions 


Prepare the Marinade 

Mix the white wine, olive oil, salt, lemon juice, vinegar, black pepper, garlic paste, crushed bay leaves, and crushed thyme sprigs until well combined. 

Spread the marinade over the meat and wrap in plastic wrap. Marinate overnight, making sure every part of the lamb is covered in the marinade. 

Preparing the Roast 

The next day, take the lamb out of the refrigerator at least one hour before putting in the oven. Preheat the oven to 175°C (350°F).

Meanwhile, peel and cut the potatoes into medium cubes. Pan fry them in olive oil until softened, then remove with a slotted spoon. 

Thinly slice the onion and cook it in the same olive oil over medium heat until translucent and soft, about 8-10 minutes. Remove with a slotted spoon. 

Spread the potatoes and onions in a layer on the bottom of a large roasting pan or rimmed baking sheet. Lightly season with salt and pepper, then unwrap the marinated lamb and place it on top. 

Roasting the Lamb 

Cover the pan with foil and roast for 3 ½ hours. Check on the lamb and cook for an additional 30 minutes if not tender enough. 

Remove the foil and raise the oven temperature to 220°C (425°F). Roast for 20 minutes uncovered, turning halfway through to brown each side of the lamb. Move the potatoes and onions if necessary to prevent over-browning. 

Check the lamb's internal temperature in the thickest part of the meat. It should have a minimum temperature of54-57°C (130-135°F) for medium-rare. 

Remove the lamb from the oven and rest on a large cutting board tented with foil for at least 20 minutes. 

To carve, slice the meat across the grain with a very sharp knife. Serve warm from the oven with the roasted potatoes and onions and any pan juices.



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