Ternasco de Aragon
Ternasco is Aragón's prized young lamb, roasted slowly until the meat falls from the bone and the potatoes beneath drink up all the juices. It is unfussy country cooking that rewards a low oven and time.
Approximate, per 1 portion (~250g roast lamb). Values vary by recipe and portion.
Ingredients
- ·1.5 kg shoulder or leg of young lamb, in large pieces
- ·800 g potatoes, thickly sliced
- ·1 onion, sliced
- ·6 cloves garlic
- ·200 ml dry white wine
- ·4 tbsp lard or olive oil
- ·2 sprigs rosemary
- ·1 sprig thyme
- ·Salt and black pepper
- ·Water or stock, as needed
Method
- 1
Preheat the oven to 160C and rub the lamb pieces all over with salt, pepper and a little of the lard or oil.
- 2
Spread the sliced potatoes and onion over the base of a large roasting dish, tuck in the garlic and herbs, and season.
- 3
Sit the lamb on top of the potatoes and drizzle everything with the remaining fat.
- 4
Pour the white wine and a splash of water around the vegetables, not over the meat, to keep the surface dry for browning.
- 5
Roast gently for about 2 hours, basting occasionally and adding a little water or stock if the dish looks dry.
- 6
Raise the heat to 200C for the last 20 minutes to crisp and brown the lamb skin.
- 7
Rest for 10 minutes, then serve the lamb over the soft, juice-soaked potatoes.