Slow Roasted Andalusian Style Lamb And Potatoes Recipe 55

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves.
• Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
• Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
• Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing.
• Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

Steps:

• Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand (larger pieces of garlic will remain); set aside. Crush bay leaves. Combine half of potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan; season with salt and pepper and toss to coat. Spread out potatoes in a single layer. Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up sides of lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil. Roast until lamb is very tender, 3-4 hours. Remove foil and increase oven temperature to 425°F. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. Let rest in roasting pan for 15-20 minutes. DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing. Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.

Steps:

• Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
• Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
• 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
• Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
• While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
• After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
• Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
• At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
• To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

Steps:

• Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go.
• Meanwhile, slash the fat side of the lamb all over with a sharp knife.
• Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish.
• Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb.
• Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven).
• Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks.
• As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy.
• Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy.
• Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish).
• Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes.
• Add the mint and the red wine vinegar at the last minute, stir and pour into a jug.
• Shred the lamb with forks to serve.