Sunday roast lamb with potatoes
6 servings
105 minutes
Sunday roast lamb with potatoes is a traditional Spanish dish that fills the home with the aroma of herbs and spices. Tender lamb marinated in garlic, lemon, and fresh herbs takes on a deep, rich flavor, while the potatoes baked in the meat juices become soft and fragrant. The dish is perfect for a Sunday dinner with family, creating a cozy atmosphere and a sense of home warmth. Spaniards appreciate it for its rich taste and simplicity of preparation since each ingredient reveals its natural essence, complementing the meat with the freshness of herbs. This roast can be served with a light wine sauce or fresh vegetables, turning an ordinary meal into a true gastronomic celebration.
1
Preheat the oven to 200 degrees along with the rack for the lamb leg.
2
Remove fat and veins from the legs.
3
Prepare the marinade by mixing grated lemon zest, finely chopped thyme and rosemary, crushed garlic (about 5 cloves), and olive oil.
- Lemon: 1 piece
- Fresh rosemary: 1 bunch
- Fresh thyme: 1 bunch
- Garlic: 1 head
- Olive oil: 6 tablespoons
4
Rub the lamb leg with salt, pepper, and garlic marinade.
- Sea salt: to taste
- Ground black pepper: to taste
- Garlic: 1 head
5
Wash the potatoes well, cut them in half, bring to a boil and cook for 10 minutes.
- Potato: 1.5 kg
6
Transfer it to a dish, add sprigs of rosemary and thyme, 4 crushed garlic cloves, and drizzle with 2-3 tablespoons of olive oil.
- Fresh thyme: 1 bunch
- Fresh rosemary: 1 bunch
- Garlic: 1 head
- Olive oil: 6 tablespoons
7
Place the leg on a hot rack, and underneath it, put a tray with potatoes to catch all the juices.
- Leg of lamb: 2 kg
8
Remove the lamb after 1 hour and 15 minutes, cover with foil, and let it rest for 15 minutes. Then serve it with potatoes.