Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

Young lamb leg (ternasco), bone-in, 1.8 kg gross; estimated 1.35 kg raw edible meat, assuming about 75% usable yield after bone and trimming
Extra-virgin olive oil, 60 ml
Garlic, 18 g, crushed into a paste with some of the stated salt
Fresh rosemary, 10 g chopped, plus extra sprigs for garnish
Coarse salt, 18 g
Black pepper, freshly ground, 2 g
Dry white wine, 120 ml
Chicken stock or lamb stock, 240 ml (optional, for pan jus)
Small waxy potatoes, 900 g, scrubbed and halved
Olive oil for potatoes, 30 ml
Lemon wedges, as needed for serving (optional)

Instructions

1. Preheat the oven to 230°C. Pat the bone-in lamb leg dry. Make small incisions over the meat and insert some of the garlic into them.
2. Mix the olive oil (60 ml), remaining garlic, chopped rosemary (10 g), coarse salt, and black pepper into a paste. Rub it over the lamb.
3. Set the lamb on a rack in a roasting pan. Toss the halved potatoes with the additional olive oil (30 ml) and a pinch of the stated salt, then arrange them around the lamb.
4. Roast at 230°C for 15–20 minutes. Reduce the oven to 175°C. Add the white wine (120 ml) and, if using, stock (240 ml) to the pan. Continue roasting for 60–75 minutes, basting occasionally, until the lamb reaches 57–63°C internally, according to the desired doneness.
5. If the potatoes need more time, remove the lamb when it reaches the desired temperature, cover it loosely with foil, and return the potatoes to the oven until golden and tender.
6. Rest the lamb for 10–15 minutes before carving. Serve with the roasted potatoes and pan juices, with extra rosemary sprigs and optional lemon wedges.