Slow-Roasted Andalusian-Style Lamb and Potatoes (6)
- 1 3 1/2- to 4-pound bone-in leg of lamb
- 3 pounds potatoes (6-8), peeled, cut into 6mm slices, divided
- 2 pounds tomatoes, cut into 6mm slices (and lightly seasoned with salt)
- 2 medium onions, cut into 1.2cm slices
- 4 garlic cloves, crushed
- 2 tablespoons fresh thyme leaves
- 4 fresh bay leaves, divided
- 2 cups dry white wine
- Preheat oven to 160C. Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Set aside. Crush bay leaves.
- Combine half of potatoes with olive 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 upside down 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 olive oil as you go (lamb will be nearly covered). Add wine to pan; cover tightly with foil.
- Roast until lamb is very tender, ~4 hours. Remove foil and increase oven temperature to 220C. Roast, turning lamb halfway through, until lamb is golden, 20-25 minutes longer. After turning sprinkle paprika on top. Let rest in roasting pan for 15-20 minutes.
Improvements for next time
- sprinkle paprika, finely chopped thyme and pepper in-between layers of potatoes, tomatoes and onions.
Based on Epicurous: Slow-Roasted Andalusian-Style Lamb and Potatoes