Lamb is one of the meats often eaten in Spain, especially on Christmas and Easter. The age of the lamb is important, usually the younger the more tender it is, so it's not uncommon to buy "cordero lechal" which is a lamb fed only by its mothers milk. The most popular cuts are the leg of lamb and the lamb chops. This recipe is a simple roast with a bed of potatoes.
2 Lamb Shanks
4 Medium Potatoes cut in slices
Olive Oil
4 Cloves of Garlic with peel
2 Sprigs of Rosemary
2 Sprigs of Thyme
Chicken Broth
In a roasting pan make a bed of potatoes, add the garlic, cover with the chicken broth, add the lamb shanks rubbed in olive oil and lastly, add the rosemary and thyme. Put the pan in a pre-heated oven at 400˙. Baste often making sure that there is enough liquid to cover the potatoes, check for doneness. When done, serve on a plater. In a plater, first make a bed of potatoes, then add the shanks with the garlic and rosemary and thyme, and pour some of the liquid over it. Serve with a green salad mixed with finely cut onion and alioli on the side.
2 Lamb Shanks
4 Medium Potatoes cut in slices
Olive Oil
4 Cloves of Garlic with peel
2 Sprigs of Rosemary
2 Sprigs of Thyme
Chicken Broth
In a roasting pan make a bed of potatoes, add the garlic, cover with the chicken broth, add the lamb shanks rubbed in olive oil and lastly, add the rosemary and thyme. Put the pan in a pre-heated oven at 400˙. Baste often making sure that there is enough liquid to cover the potatoes, check for doneness. When done, serve on a plater. In a plater, first make a bed of potatoes, then add the shanks with the garlic and rosemary and thyme, and pour some of the liquid over it. Serve with a green salad mixed with finely cut onion and alioli on the side.
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