Hi all first of all I would like to wish everybody a Merry Christmas full of love and happiness.
These time of the year we cook all are best food in Spain is difficult to say what is the typical Christmas main as it depends in which area we live. So these Christmas is a Roast Lamb Andalusian style hope you all enjoy xxxx
4 cloves garlic cloves, crushed
2 tablespoon fresh thyme leaves
2 tablespoon kosher salt plus more for seasoning
4 fresh bay leaves, divided
3 lb Yukon Gold potatoes (6–8), peeled, cut into ¼” slices, divided
7 tablespoon olive oil, divided
Freshly ground black pepper
1 3½–4-lb. bone-in leg of lamb
2 lb tomatoes, cut into ¼” slices
2 medium onions, cut into ½” slices
2 cups dry white wine
- Preheat oven to 350°. Combine garlic, thyme, and 2 Tbsp. 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 Tbsp. 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 6 Tbsp. 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 425°. Roast, turning lamb halfway through, until lamb is golden, 20–25 minutes longer. Let rest in roasting pan for 15–20 minutes.
- 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.