Spanish Roast Lamb (or Cordero Asado a la Castellana)

Ingredients

Step 1
Rub the lamb with half of the olive oil, season it with the salt & pepper and rub the thyme over the surface of the lamb, then let the lamb sit for an hour to absorb the flavours.
Step 2
Now peel and cut the potatoes into slices about 1cm thick and place on the bottom of the roasting tin. Then slice the onions and mix them with the potatoes and peel the whole garlic cloves but leave them whole and add to the potatoes and onions.
Step 3
Then put the white wine, water, wine vinegar and lemon juice into a pan and bring to the boil.
Step 4
Next make some slits in the leg of lamb and put the slices of garlic into them and then rub the lamb with the rest of the olive oil.
Step 5
Place the lamb on top of the potatoes, onions and garlic and pour about half the liquid that you brought to the boil the liquid over the meat.
Step 6
Place in a preheated oven at 230ºC/450ºF/gas mark 8 for 15 minutes. Then turn the heat down to 190ºC/375ºF/gas mark 5 and continue to roast it.
Step 7
Baste with the remaining liquid from time to time.
Step 8
NOTE: If the potatoes soak up too much of the liquid make some more as in Step 3.
Step 9
For the cooking time allow 15 minutes per 1lb if you like your lamb pink and 25 minutes per 1lb if you like it well done. Which by the way is the manner that the Spanish like to eat it!
Step 10
Once roasted, serve along with the potato and onions that is cooked with it but you might want to serve it with some roast potatoes and veggies of your choice.