Best Spanish Roasted Lamb Recipes

Roasted Young Spring Leg of Lamb Spanish Style image

Provided by Food Network

Yield 8 to 10 servings

Number Of Ingredients 22

1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed
1 tablespoon Kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon hot Spanish paprika
3 to 4 large cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons dry thyme leaves
2 tablespoons dry oregano leaves
1/2 cup Spanish olive oil
4 large red onions, peeled and quartered
8 large carrots, peeled and cut into large chunks
White beans and saffron, recipe follows
2 pounds dried large corona beans, soaked overnight in water in refrigerator
5 quarts water
3 bay leaves
Salt
4 tablespoons Spanish olive oil
2 large white onions, finely diced
3 cloves garlic, finely chopped
1/2 cup finely chopped flat leaf parsley
1 teaspoon saffron stems
Ground black pepper

Steps:

Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron recipe (recipe follows).
Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.

SPANISH ROASTED LAMB image

Yield 6 servings

Number Of Ingredients 8

Steps:

1. Cut lamb into 6 even-sized chunks. Combine anchovies, garlic, lemon rind and juice, paprika and 1⁄3 cup (75 mL) olive oil. Brush over lamb and leave to marinate for 1 hour. 2. Preheat oven to 450°F (230°C). 3. Heat remaining 2 tbsp (25 mL) oil in a large skillet over high heat. Add lamb and sear on each side about 1 minute a side or until golden. Place lamb on a baking sheet and bake for 10 to 12 minutes or until still pink inside. Let rest for 5 minutes before slicing.