Slow-Roasted Andalusian-Style Lamb and Potatoes
Slow-Roasted Andalusian-Style Lamb and Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
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 6 tablespoons 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°F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.