ROAST LAMB WITH POTATOES
The gastronomical delight is a traditional mountain cuisine from the Sierra de Espadán with some creative touches.
2 shoulders of lamb
Oregano, thyme, rosemary
White wine, brandy
Virgin olive oil
FOR GARNISH: 4 sliced potatoes, 1 onion, 1 tomato, 1 garlic clove, 1 bay leaf
Split each shoulder of lamb into two parts. Place them in the oven with a little oil. Season and add the remaining spices and garlic cloves. Sprinkle with brandy, white wine and a little water.
Roast in the oven at 160 °C for about two hours, turning every 20 minutes.
Put the potatoes, onion, garlic, tomatoes, bay leaf and pepper onto a separate tray and place in the oven for the last twenty minutes of roasting the lamb.