Slow-Roasted Andalusian Style Lamb with Potatoes

I came across the initial format for this wonderful recipe over at Bon Appetit.  I finally found a perfect Saturday afternoon to put my own twist on it and the result was really superb.  Don’t pass on the roasted, roma tomatoes ... sometimes I think this was my favorite part of the dish!  This meal is very soul satisfying after a long hard day of being a weekend warrior.

Here's what you'll need to gather and what you'll need to do ...

A 3 lb. boneless leg of lamb

4 finely chopped cloves of garlic

4 dried bay leaves, crumbled

4 T fresh Thyme leaves

zest and juice from one lemon

12 Roma tomatoes, cut into thick slices

5 large potatoes each potato is sliced into eight chunks.

1 sweet onion, sliced

Olive Oil

Salt and Pepper 

2 c broth or wine


Pre-heat oven to 350 degrees.

Spray a large roasting pan with Pam.

Combine thyme leaves, crumbled bay leaves, chopped garlic, zest and juice of one lemon, a couple of Tablespoons of Olive oil and 5 or 6 grinds of sea salt and pepper to make a ‘wet’ rub.

Place Potato chunks around the rim of the roasting pan and place the lamb roast in the center.  Pour wet seasoning rub over all and use your hands to make sure the potatoes and the Lamb roast are well covered.

Add chunks of tomatoes and the sliced onions.

Pour broth or wine over everything in roasting pan.

Drizzle a bit of olive oil over everything and a few more grinds of sea salt and pepper.

Cover tightly with foil and roast for 3 1/2 hours.

Turn up heat to 425 degrees and roast for another 20 minutes.

Remove to counter, keep covered and allow to sit for 15 minutes before slicing and serving.

As you can see by the photo, I added a side of Broccolini.

For the Broccolini:  add stalks to salted boiling water and cook just untilcrisp tender - this should take no more than 5 minutes.  Check the stalk of one ... Drain Broccolini and add  a nob of butter to hot pan - toss Broccolini in melted butter and ‘hit them’ with the juice of a half of a lemon and serve.

This is sooo good.  Enjoy!

OK, so that was a great meal ...

what about the leftovers?  

Well, how about some soup?

If you think about it ... chop up the leftover potatoes, tomatoes and Lamb into bite-size pieces before storing it all away in the fridge for part two of this recipe.

Otherwise ... here’s how to pull this soup together.

Slice and rinse one Leek.  Then, Drain, dry and chop the Leek.

Peel, wash and slice 3 carrots.

Add a few swirls of olive oil in a large soup-worthy pot and sauté the carrots and the Leek. 

Those tri-color carrots are gorgeous, aren’t they?

Now, add the bite-sized pieces of leftover potatoes, tomatoes and Lamb.

To this, add one can of great northern beans that have been rinsed and drained.

Next, add two cartons of beef broth.

Follow up with 3 cups of sliced baby spinach.

I had one cup of leftover fresh corn in the fridge and so that went in the soup as well.

Hit it with a few grinds of sea salt and pepper.

Allow to simmer at Low for at least an hour.

Soup!  Yum.

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Bridget Geegan Blanton

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