Paletilla de Cordero con Patatas (Lamb with potatoes)

Ingredients

Directions

1. 1

   Wash the leg of lamb, dab dry and remove any thick layers of fat. Cut the meat into 4 equal pieces. Peel onion and cut into thin rings. Wash parsley, dab dry and chop coarsely, except for 2 stems. Crumble the bay leaf. Rub the meat with thyme and bay leaf and put it in a bowl with onion, parsley and peppercorns.

2. 2

   Pour on wine (the meat should be barely covered, otherwise turn over in between) cover with cling film and marinate overnight in the fridge. The next day, remove meat from the marinade and drain well. Pour the marinade through a sieve, catch it and also drain the onions well. Wash and peel the potatoes and put them in cold water. Heat the oil in a small frying pan and fry the meat all around, turning. Season with salt and pepper and remove. Add onions to the hot frying fat and braise for about 10 minutes. Stir in between. Take about half of the onions out of the frying pan and put the meat in. Cut the potatoes into thin slices and lay them in flakes on the meat. Pour on marinade, season potatoes with salt and pepper and spread the remaining onions on top.

3. 3

   Season with salt and pepper and remove. Add onions to the hot frying fat and braise for about 10 minutes. Stir in between. Take about half of the onions out of the frying pan and put the meat in. Cut the potatoes into thin slices and lay them in flakes on the meat. Pour on marinade, season potatoes with salt and pepper and spread the remaining onions on top. Close the roaster well and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours (do not stir). Remove the lid 20-30 minutes before the end of the cooking time and spread the butter in flakes on the potatoes. Chop the remaining parsley. Wash the thyme, dab dry and pluck off the leaves, except for a little to garnish. Sprinkle the finished lamb with parsley and thyme and garnish

4. 4

   Close the roaster well and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 2 hours (do not stir). Remove the lid 20-30 minutes before the end of the cooking time and spread the butter in flakes on the potatoes. Chop the remaining parsley. Wash the thyme, dab dry and pluck off the leaves, except for a little to garnish. Sprinkle the finished lamb with parsley and thyme and garnish