Ingredients (serves 4)
- 1 kg lamb leg (or another part if preferable)
- 2 bay leaves
- Rosemary, thyme and parsley (one sprig)
- 5 garlic cloves
- 2 onions, sliced
- 2 tbsp paprika
- 2 dl white wine (more if necessary)
- 1 dl olive oil EV MK
- 3 tbsp pork lard
- Salt and pepper to taste
- 1 kg small potatoes, for baking
- One bunch of turnip greens
Prepare the lamb the day before. Place the leg in a roasting pan, crush the peeled garlic cloves with coarse salt to taste, a little olive oil and paprika, until forming a paste, and spread on the lamb. Cover and refrigerate overnight.
On the day, spread the onion around the pan, along with the bay leaves, pepper, herbs, lard, the remaining olive oil and white wine. Arrange the small potatoes along the sides and cover with aluminium foil. Place in the oven preheated to 240ºC, for around 1h30-2h, watching and turning the leg, basting with its own juices (if necessary, add more white wine or water). When the cooking time is up, uncover and let brown for about 30 min.
Serve with the small potatoes and boiled turnip greens.