Roast Shoulder of Lamb from Aragón | TERNASCO ASADO CON VINO BLANCO
Course: MainServings
4
peopleCooking time
1
hourExperience the traditional flavors of Aragón with our Authentic Roast Shoulder of Lamb recipe, also known as Ternasco Asado. This Spanish culinary delight combines succulent lamb with aromatic herbs and the perfect amount of white wine to create a dish that’s rich in flavor and perfect for a family dinner or special occasion. Follow our simple recipe to recreate this classic dish in your own kitchen.
Ingredients
- Roast Shoulder of Lamb
1.5 kg shoulder of lamb
1 kg potatoes
olive oil
6 cloves of garlic
rosemary and thyme leaves (dried or fresh)
rosemary and thyme sprigs
100 ml white wine
salt and pepper
Directions
- Roast Shoulder of Lamb
- Slice the potatoes and season with salt and pepper. Toss in a generous pour of olive oil on a baking tray.
- Using a mortar and pestle, bash up the garlic with a pinch of salt, rosemary, and thyme leaves. Mix in a generous pour of olive oil. Rub this mixture all over the lamb shoulder.
- Place the fresh herb sprigs on the potatoes and then lay the lamb on top. Pour the white wine over everything in the tray and season generously with salt and pepper.
- Set the oven to 200 degrees Celsius (392 degrees Fahrenheit) and roast for an hour, turning when golden. Baste the lamb a few times throughout with the juices from the bottom of the tray.
