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.
