Slow Roasted Suckling Lamb — Aragon Roast Suckling Lamb
Aragon centrepiece of suckling lamb roasted slowly with garlic, rosemary, and white wine until skin crackles and meat falls from bone, served with the rich pan juices and crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 160°C. Pat lamb shoulders dry with paper towel. Smash 8 garlic cloves with skins on, strip leaves from 2 rosemary sprigs. Rub fine sea salt and black pepper into meat, coat with olive oil.
Sear
Lay lamb skin-side down in a large clay roasting dish, scatter smashed garlic, stripped rosemary, and remaining rosemary sprigs around it. Pour 1 cup water and 1/2 cup wine into base. Roast at 160°C for 45 minutes until garlic softens and fat renders.
Build 1
Flip lamb skin-side up, brush rendered fat from pan over surface. Pour remaining 1/2 cup wine into pan juices. Continue roasting at 160°C for 30 minutes until skin turns deep gold.
Build 2
Raise oven to 200°C, roast 15 minutes until skin is deeply blistered and meat reaches 78°C at the bone for fork-tender texture.
Rest
Lift lamb onto a board, tent loosely with foil, rest 8 minutes for juices to redistribute. Strain pan juices into a jug, pressing soft garlic flesh through sieve.
Plate
Carve each lamb shoulder into 3 portions, fan onto warm plates. Sprinkle flaky sea salt over meat, pour pan juices around base, scatter parsley. Serve with toasted country bread alongside.
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