Roasted Young Spring Leg of Lamb Spanish Style

Name: Roasted Young Spring Leg of Lamb Spanish Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed; 1 tablespoon Kosher salt; 1 tablespoon coarsely ground black pepper; 1 tablespoon hot Spanish paprika; 3 to 4 large cloves garlic, finely chopped; 1/4 cup chopped parsley; 2 tablespoons dry thyme leaves; 2 tablespoons dry oregano leaves; 1/2 cup Spanish olive oil; 4 large red onions, peeled and quartered; 8 large carrots, peeled and cut into large chunks; White beans and saffron, recipe follows; c. Michael Lomonaco 1998, all rights reserved; 2 pounds dried large corona beans, soaked overnight in water in refrigerator; 5 quarts water; 3 bay leaves; Salt; 4 tablespoons Spanish olive oil; 2 large white onions, finely diced; 3 cloves garlic, finely chopped; 1/2 cup finely chopped flat leaf parsley; 1 teaspoon saffron stems; Ground black pepper

Servings: persons

1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed
1 tablespoon Kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon hot Spanish paprika
3 to 4 large cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons dry thyme leaves
2 tablespoons dry oregano leaves
1/2 cup Spanish olive oil
4 large red onions, peeled and quartered
8 large carrots, peeled and cut into large chunks
White beans and saffron, recipe follows
c. Michael Lomonaco 1998, all rights reserved
2 pounds dried large corona beans, soaked overnight in water in refrigerator
5 quarts water
3 bay leaves
Salt
4 tablespoons Spanish olive oil
2 large white onions, finely diced
3 cloves garlic, finely chopped
1/2 cup finely chopped flat leaf parsley
1 teaspoon saffron stems
Ground black pepper

1
Preheat oven to 375 degrees.
2
Clean lamb of any excess fat around the thick and meaty portion of the leg.
3
In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil.
4
Rub the lamb thoroughly with salt mixture.
5
Place cut vegetables in a large turkey roaster.
6
Rest the lamb on top of vegetables.
7
Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours.
8
Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving.
9
Discard vegetables.
10
Serve with White Beans and Saffron recipe (recipe follows).
11
Drain soaked beans.
12
Place in a large pot with fresh water, bring to a boil, and reduce heat.
13
Simmer for 1 1/2 to 2 hours with bay leaves.
14
Add 1 teaspoon salt after simmering for 1 hour.
15
In a saute pan over medium heat, heat olive oil.
16
Add onions and saute until translucent.
17
Add garlic and cook for 1 minute.
18
Add parsley and saffron, allow to cook for 1 minute more, and remove from heat.
19
Drain the cooked beans of excess water.
20
Return the beans to the pot and add cooked onion mixture.
21
Combine and reheat.
22
Check seasoning and serve.

1072

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed, 1 tablespoon Kosher salt, 1 tablespoon coarsely ground black pepper, 1 tablespoon hot Spanish paprika, and more.

Yes, Roasted Young Spring Leg of Lamb Spanish Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!