To ensure that the lamb does not dry out and retain all its flavour, it’s best to do it in the oven following the slow cooking technique and soak it with the cooking juices and white wine.
– 1 Leg of lamb
– 1/2 kg Carrots
– 1/2 kg Potatoes
– 1/2 kg Onions
– Salt, paprika, rosemary, garlic and thyme.
– 2 Glasses of white wine
– Make small cuts on the leg and leave the lamb to marinate with the spices and wine the night before (paprika, rosemary, thyme and garlic)
– Grease the roasting pan with olive oil
– Cut the potatoes, carrots and onions into slices and place them in the roasting pan. Spice up.
– Place the leg of lamb over the vegetables.
– Pour the wine and spices of the marination over the leg and add salt.
– Bake in a preheated oven at 160 ° C with aluminium foil over the roasting pan for 1 hour, turn the leg and bake 1 extra hour on the other side. Every 30 minutes you must pour the cooking juice with a spoon over the leg so it does not dry out. If most of the juice has evaporated despite the foil, you can add some water to the pan.
– When you pierce the vegetables and they are tender and the lamb golden, it is ready to eat.
– Enjoy it!
As an alternative, lamb also goes very well with Persian rice or mashed sweet potatoes.
PAIRING: We suggest enjoying this exquisite leg of lamb with a Cabernet Sauvignon. The structure, body and tannins of this wine go perfectly with the intensity of the roast lamb.