Slow-Roasted Andalusian-Style Lamb and Potatoes

Ingredients for Slow-Roasted Andalusian-Style Lamb and Potatoes

• 4 spicchi d'aglio, schiacciati

• 2 cucchiai di foglie di timo fresco

• 2 tablespoons kosher salt plus more

• 4 fresh bay leaves, divided

• 1.4kg Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided

• 7 cucchiai di olio d'oliva, divisi

• Pepe nero macinato fresco

• 1 3 1/2- to 1.8kg bone-in leg of lamb

• 900g tomatoes, cut into 1/4" slices

• 2 medium onions, cut into 1/2" slices

• 475ml vino bianco secco

Preheat oven to 177°C. 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 90ml 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 218°C. 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.

Avvertenza

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