Spanish Roast Lamb. (cordero asado)
8 garlic cloves, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
2 tbsp lard, melted
1.2 kg lamb shoulder with bone
125 ml (½ cup) dry white wine
patatas fritas, to serve
Resting time 20 minutes
Using a mortar and pestle, grind garlic, 1 tbsp salt and parsley to form a paste. Pour lard over lamb, then coat lamb in garlic paste.
Preheat oven to 160°C. Heat a frying pan over medium-high heat. Add lamb and cook, turning, for 5 minutes or until lightly browned all over. Transfer to a roasting pan and pour white wine into base.
Roast for 2½ hours, then cover with foil and cook for another hour until meltingly tender. Rest, loosely covered with foil, for 20 minutes before carving. Serve with patatas fritas.