Spanish Roast Lamb Recipe – Spanish Special
Spanish Roast Lamb is a traditional and elegant oven-roasted dish known for its simplicity and bold Mediterranean flavors. Made with lamb shoulder or leg, garlic, olive oil, and aromatic herbs, this slow-roasted lamb becomes incredibly tender with a beautifully crisp exterior. Popular for family gatherings and festive occasions, this classic Spanish lamb recipe highlights quality ingredients and timeless roasting techniques for a truly comforting main course.
- Prep Time15 min
- Cook Time1 hr 45 min
- Total Time2 hr
Spanish Roast Lamb Ingredients:
- 1.5–2 kg lamb shoulder or leg
- 4–5 cloves garlic, sliced
- 3 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp dried oregano or rosemary
- Salt and black pepper to taste
- 1 cup water or white wine
- Fresh rosemary or thyme (optional)
Spanish Roast Lamb Instructions:
Preheat the oven to 180°C.
Pat the lamb dry with paper towels.
Make small slits all over the lamb and insert garlic slices.
Rub the lamb with olive oil, lemon juice, salt, pepper, and herbs.
Place the lamb in a roasting pan.
Pour water or white wine into the pan to keep the meat moist.
Cover loosely with foil and place in the oven.
Roast slowly, basting occasionally with pan juices.
Remove foil for the last 30 minutes to brown the lamb.
Cook until the lamb is tender and easily pulls apart.
Remove from oven and rest for 10–15 minutes.
Carve and serve with pan juices.
Recipe Notes :
Lamb shoulder gives juicier results, while leg offers a leaner roast.
Slow roasting ensures tender meat that pulls apart easily.
Basting regularly keeps the lamb moist and flavorful.
White wine adds depth, while water keeps the flavor lighter.
Resting the lamb before carving helps retain its juices.
