SLOW ROASTED MILK-FED LAMB WITH POTATOES | CORDERITO ASADO CON PATATAS PANANDERAS

Slow roasting lamb milk-fed lamb and suckling pig is a very traditional thing to do. It’s a dish for special occasions, when we get together as a family for Christmas, it’s a celebratory dish. The restaurants which specialises in cooking these type of dishes are called “Asador” which translates as “roasting house”. Generally “Asadores” are old fashion, with a sensational bodega of red wines and the famous wood-fire oven, similar to those in Italian pizzerias, but bigger and with a lower heat.

 INGREDIENTS

• 700g Leg of milk-fed Lamb

• 1kg Potatoes

• 6 Garlic cloves

• 5 sprigs of Thyme

• 1 Bay leaf

• 1 Spanish Onion

• 100ml of white Wine

• A drizzle of olive Oil

• 300ml Water

• Salt and Pepper

Preparation

1. Place the leg of lamb in a roasting tray with the bay leaf, the water, a pinch of salt and pepper and roast in the oven at 140 degrees for 1 and a half hours.
   

2. Peel and slice your potatoes and onions into 0.5cm thick slices. Lift your lamb into a plate and add the potatoes, onion, garlic cloves, salt, pepper, olive oil, and white wine. Give it all a good stir, place the lamb on top and continue to cook it for another hour.
   

3. Remove from the oven, give the potatoes a good stir, season the lamb again and turn the side of the leg so it finishes cooking and gets golden all around. Place back in the oven for one last hour and be prepared to enjoy a legendary dish.