Castilian-Leonese-style Roasted Lamb

Ingredients

In this adaptation of Antikristo from Greek cuisine to Castilian-Leonese cuisine, the main difference lies in the flavor profile and the use of specific herbs and spices. While the original Greek dish focuses on Mediterranean flavors such as oregano and lemon, the Castilian-Leonese-style Roasted Lamb highlights the robust flavors of garlic, rosemary, thyme, and paprika. Additionally, the side dishes are tailored to the Castilian-Leonese cuisine, featuring roasted potatoes and seasonal vegetables. We alse have the original recipe for Antikristo, so you can check it out.

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon sweet paprika 1 tablespoon sweet paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 1 kg (2.2 lbs) potatoes, peeled and quartered 1 kg (2.2 lbs) potatoes, peeled and quartered
• Seasonal vegetables (such as carrots, green beans, or Brussels sprouts) Seasonal vegetables (such as carrots, green beans, or Brussels sprouts)
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, sweet paprika, salt, and pepper.
3. 3.
   Place the leg of lamb in a roasting pan and rub the garlic and herb mixture all over the lamb, ensuring it is evenly coated.
4. 4.
   Arrange the quartered potatoes around the lamb in the roasting pan.
5. 5.
   Drizzle olive oil over the potatoes and season with salt and pepper.
6. 6.
   Roast the lamb and potatoes in the preheated oven for approximately 2 to 2.5 hours, or until the lamb reaches your desired level of doneness (medium-rare to medium is recommended).
7. 7.
   While the lamb is roasting, prepare the seasonal vegetables by washing and trimming them as needed.
8. 8.
   In the last 30 minutes of cooking, add the seasonal vegetables to the roasting pan, tossing them with a little olive oil, salt, and pepper.
9. 9.
   Continue roasting until the lamb is cooked to your liking and the potatoes and vegetables are tender and golden.
10. 10.
    Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
11. 11.
    Serve the Castilian-Leonese-style Roasted Lamb with the roasted potatoes and seasonal vegetables.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized quarters to ensure they cook uniformly alongside the lamb.
• Seasonal vegetables — Adjust the roasting time based on the type and size of the vegetables. Softer vegetables like green beans may require less time, while root vegetables like carrots may need more time to become tender.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb overnight in the garlic and herb mixture.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• If you prefer a crispier exterior on the lamb, increase the oven temperature to 200°C (400°F) for the last 15 minutes of cooking.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.
• Serve the lamb with a drizzle of pan juices for added moisture and flavor.

Serving advice

Carve the Castilian-Leonese-style Roasted Lamb into thin slices and arrange them on a platter. Serve alongside the roasted potatoes and seasonal vegetables. Garnish with fresh herbs such as rosemary or thyme for an elegant presentation.

Presentation advice

To elevate the presentation of this dish, consider placing the carved lamb slices on a bed of fresh salad greens or roasted root vegetables. Drizzle the plate with a reduction of the pan juices for an attractive finishing touch.