Roast Baby Lamb

Servings: 4

Ingredients:

4 shoulders of baby lamb

2 - 1/4 lb potatoes

1/4 lb lard

3 cloves garlic

1 sprig rosemary

7 oz onion

Olive oil

Salt

Garnish:

3 cloves garlic

1 sprig parsley

2 glasses of white wine

Preparation:

Place the seasoned and larded lamb on a roasting dish. Roast with the sprig of rosemary and the garlic cloves for 40 or 50 minutes turning once to brown the meat on both sides. Add the finely-chopped garlic and parsley to the white wine, pour over and finish roasting.

To accompany, thinly slice potatoes and onions. Season and sprinkle with oil. Mix and bake in a medium oven.

From Cocina tradicional en Paradores: Aragón y La Rioja
Recipe courtesy of Spain GourmeTour magazine.

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