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Rub the leg of lamb with olive oil, a handful of thyme and sprinkle with some salt and pepper. Allow the leg of lamb to rest for an hour so that the flavours of the olive oil and thyme penetrate the leg. In the meantime, you can peel the potatoes and cut them into quarters, cut the onion into large chuncks and remove the peel of five of the garlic cloves. Mix them together and place on the bottom of the roasting pan.
Make a stock by adding to a pan, one glass of white wine, 250ml water, wine vinegar and juice from the lemon and bring to boil before removing from the heat. Pre-heat the oven for 15 minutes on 230ºC (gas 8).
Cut the remaining two garlic cloves into slices. With a sharp knife carve some gashes into the leg of lamb and fill with the slices of garlic. Place the lamb on top of the potatoes, onion and garlic in a roasting pan and pour half of your stock over the vegetables.
Put the roasting pan in the oven and turn the temperature back to 190ºC (gas 5). Pour stock over the potatoes at regular intervals to ensure that they don't dry out. You can always make some more stock if needed.
Roast the leg of lamb until it is well done (the Spanish never eat rare or medium roast lamb), which should be around 2 hours for 1 kilo of lamb.
Finally serve the roasted lamb with a fresh salad.
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