Go Back
+ servings
serving the roasted lamb on a large wooden cutting board.
Print Recipe
5 from 4 votes

Spanish Roasted Lamb (Cordero con Patatas y Cebolla)

A delicious Spanish Christmas lamb recipe. This easy roasted lamb recipe with potatoes and onions makes the perfect holiday meal.
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Main
Cuisine: Spanish
Servings: 8 servings
Calories: 410.94kcal

Ingredients

For the Marinade

  • ½ cup dry white wine
  • ¼ cup good quality olive oil
  • 2 tablespoons coarse salt
  • 1 tablespoon freshly squeezed lemon juice from half of a lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ teaspoons black pepper more to taste
  • 8 cloves garlic ground to a paste
  • 4 bay leaves crushed
  • 2 sprigs fresh thyme crushed

For the Roast

  • 4 pound leg of lamb bone in or boneless
  • 6 medium potatoes such as Yukon Gold
  • 2 large sweet onions
  • olive oil for frying the potatoes and onions

Instructions

Prepare the Marinade

  • Mix the white wine, olive oil, salt, lemon juice, vinegar, black pepper, garlic paste, crushed bay leaves, and crushed thyme sprigs until well combined.
  • Spread the marinade over the meat and wrap in plastic wrap. Marinate overnight, making sure every part of the lamb is covered in the marinade.

Preparing the Roast

  • The next day, take the lamb out of the refrigerator at least one hour before putting in the oven. Preheat the oven to 350°F (175°C).
  • Meanwhile, peel and cut the potatoes into medium cubes. Pan fry them in olive oil until softened, then remove with a slotted spoon.
  • Thinly slice the onion and cook it in the same olive oil over medium heat until translucent and soft, about 8-10 minutes. Remove with a slotted spoon.
  • Spread the potatoes and onions in a layer on the bottom of a large roasting pan or rimmed baking sheet. Lightly season with salt and pepper, then unwrap the marinated lamb and place it on top.

Roasting the Lamb

  • Cover the pan with foil and roast for 3 ½ hours. Check on the lamb and cook for an additional 30 minutes if not tender enough.
  • Remove the foil and raise the oven temperature to 425°F (220°C). Roast for 20 minutes uncovered, turning halfway through to brown each side of the lamb. Move the potatoes and onions if necessary to prevent over-browning.
  • Check the lamb's internal temperature in the thickest part of the meat. It should have a minimum temperature of 130-135°F (54-57°C) for medium-rare.
  • Remove the lamb from the oven and rest on a large cutting board tented with foil for at least 20 minutes.
  • To carve, slice the meat across the grain with a very sharp knife. Serve warm from the oven with the roasted potatoes and onions and any pan juices.

Notes

  • Plan ahead so the roast can marinate overnight. It really makes a big difference in the flavor!
  • Take the meat out of the fridge 1 hour before roasting to allow it to warm up a little. Putting it in the oven cold from the fridge will slow down the cooking and make it less juicy.
  • Cook the roast until it has a minimum internal temperature of 130-135°F (54-57°C) for medium-rare. For medium, cook it to 135-140°F (57-60°C), and for well done, roast it to 155-165°F (68-74°C).

Nutrition

Calories: 410.94kcal | Carbohydrates: 36.01g | Protein: 33.53g | Fat: 13.44g | Saturated Fat: 3.28g | Polyunsaturated Fat: 1.38g | Monounsaturated Fat: 7.52g | Cholesterol: 91.44mg | Sodium: 1850.57mg | Potassium: 1216.49mg | Fiber: 4.47g | Sugar: 5.62g | Vitamin A: 21.43IU | Vitamin C: 37.54mg | Calcium: 55.54mg | Iron: 4.32mg