One of my favorite holiday recipes is Spanish roasted lamb. Depending on where you live in Spain, Christmas dinner can be anything from cold shellfish to hot turkey, but I think one of the most elegant and delicious Christmas dishes in Spain is this simple roasted lamb recipe. Let me show you how it’s done!
If you’re looking for favorite Christmas treats, be sure to try these recipes for Spanish polvorones and Spanish buñuelos.
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Introduction
The key to any roasted lamb recipe is to go low and slow. Roasting for a long time gives you tender and fragrant meat as a result!
This Spanish Christmas lamb recipe is quite simple, but packs a lot of flavors and is accompanied by perfectly seasoned potatoes and onions. Plan ahead to make sure you marinate the meat overnight–it really does make a difference!
Ingredients
Wondering what you’ll need to roast this tender Spanish lamb for Christmas dinner? You’ll need several spices and ingredients for the marinade, so let’s chat about the most important ingredients!
- Leg of Lamb: Obviously, this is the star of the show in this recipe! Choose a leg of lamb that’s the right size for your group; I recommend 4 pounds. Get grass fed if you can.
- Vegetables: A mixture of onions and potatoes adds a wonderful flavor and aroma to the roast, and also raises the meat off the bottom of the pan.
- Marinade: You’ll let the meat sit in a flavorful mixture of olive oil, white wine, lemon juice, and spices overnight to make the meat tender.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Roasted Lamb
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Prepare the marinade by mixing together the olive oil, salt, pepper, lemon juice, white wine, vinegar, garlic, thyme, and bay leaves until well combined. (image 1)
- Coat the meat in the marinade and wrap it in plastic wrap. Refrigerate overnight, ensuring that the meat it covered in the marinade. (image 2)
- Heat some olive oil in a skillet, then add the peeled, diced potatoes and fry for a few minutes until softened. (image 3)
- Fry the onions in the same oil, stirring them frequently until they’re translucent and softened, about 8-10 minutes. (image 4)
- Spread the onions and potatoes in a layer in a roasting pan. Let the lamb warm up for one hour, then unwrap it and place it on top of the vegetables. (image 5)
- Cover with foil and roast for 3 ½ hours at 350°F (175°C). (image 6)
- Remove the foil and roast at 425°F (218°C) for 20 minutes, turning the meat halfway through to brown it. Roast until it has a minimum internal temperature of 130°F (54°C) for medium-rare. (image 7)
- Let the meat rest, tented with foil, for 20 minutes before carving. Enjoy at a Spanish Christmas dinner! (image 8)
Recipe FAQs
For medium-rare, you’ll need to cook the lamb for 20 minutes per pound. For medium, cook for 25 minutes per pound, and for well done, aim for 30 minutes per pound. However, always check the internal temperature of the roast and don’t go only by the clock.
For medium-rare, cook the roast until the internal temperature is between 130-135°F (54-57°C). For medium, cook until internal temperature is 135-140°F (57-60°C). For well done meat, roast until the internal temperature is 155-165°F (68-74°C).
I prefer to use a slow roasting technique for roasted lamb. This allows the inside of the roast to cook to perfection without charring or drying out the exterior of the meat. The meat it browned on the outside at the end of the cooking time (reverse searing).
Serve
Let the lamb rest for at least 20 minutes, tented with foil, before slicing and serving to allow the juices to redistribute. Carve the roast by cutting across the grain with a sharp knife.
Want to round out your meal? Try serving this roasted lamb with an appetizer of almejas a la marinera (Spanish clams in sauce), a side of ensaladilla rusa (Spanish potato salad), hearty bread, and a dessert of arroz con leche or lemon olive oil cake.
Expert Tips
- Plan ahead so the roast can marinate overnight. It really makes a big difference in the flavor!
- Take the meat out of the fridge 1 hour before roasting to allow it to warm up a little. Putting it in the oven cold from the fridge will slow down the cooking and make it less juicy.
- Cook the roast until it has a minimum internal temperature of 130-135°F (54-57°C) for medium-rare. For medium, cook it to 135-140°F (57-60°C), and for well done, roast it to 155-165°F (68-74°C).
Spanish Roasted Lamb (Cordero con Patatas y Cebolla)
A delicious Spanish Christmas lamb recipe. This easy roasted lamb recipe with potatoes and onions makes the perfect holiday meal.
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Servings: 8 servings
Calories: 410.94kcal
Instructions
Prepare the Marinade
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Mix the white wine, olive oil, salt, lemon juice, vinegar, black pepper, garlic paste, crushed bay leaves, and crushed thyme sprigs until well combined.
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Spread the marinade over the meat and wrap in plastic wrap. Marinate overnight, making sure every part of the lamb is covered in the marinade.
Preparing the Roast
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The next day, take the lamb out of the refrigerator at least one hour before putting in the oven. Preheat the oven to 350°F (175°C).
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Meanwhile, peel and cut the potatoes into medium cubes. Pan fry them in olive oil until softened, then remove with a slotted spoon.
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Thinly slice the onion and cook it in the same olive oil over medium heat until translucent and soft, about 8-10 minutes. Remove with a slotted spoon.
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Spread the potatoes and onions in a layer on the bottom of a large roasting pan or rimmed baking sheet. Lightly season with salt and pepper, then unwrap the marinated lamb and place it on top.
Roasting the Lamb
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Cover the pan with foil and roast for 3 ½ hours. Check on the lamb and cook for an additional 30 minutes if not tender enough.
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Remove the foil and raise the oven temperature to 425°F (220°C). Roast for 20 minutes uncovered, turning halfway through to brown each side of the lamb. Move the potatoes and onions if necessary to prevent over-browning.
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Check the lamb’s internal temperature in the thickest part of the meat. It should have a minimum temperature of 130-135°F (54-57°C) for medium-rare.
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Remove the lamb from the oven and rest on a large cutting board tented with foil for at least 20 minutes.
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To carve, slice the meat across the grain with a very sharp knife. Serve warm from the oven with the roasted potatoes and onions and any pan juices.
Notes
- Plan ahead so the roast can marinate overnight. It really makes a big difference in the flavor!
- Take the meat out of the fridge 1 hour before roasting to allow it to warm up a little. Putting it in the oven cold from the fridge will slow down the cooking and make it less juicy.
- Cook the roast until it has a minimum internal temperature of 130-135°F (54-57°C) for medium-rare. For medium, cook it to 135-140°F (57-60°C), and for well done, roast it to 155-165°F (68-74°C).
Nutrition
Calories: 410.94kcal | Carbohydrates: 36.01g | Protein: 33.53g | Fat: 13.44g | Saturated Fat: 3.28g | Polyunsaturated Fat: 1.38g | Monounsaturated Fat: 7.52g | Cholesterol: 91.44mg | Sodium: 1850.57mg | Potassium: 1216.49mg | Fiber: 4.47g | Sugar: 5.62g | Vitamin A: 21.43IU | Vitamin C: 37.54mg | Calcium: 55.54mg | Iron: 4.32mg
Photography by Giulia Verdinelli
