Recipe of roast ternasco with potatoes
The recipe of roast ternasco (young lamb) with potatoes is quite typical in Aragon. In fact, this type of land has a Protected Geographical Indication: the lambs must be slaughtered before they are 90 days old, and their weight must range between 8 and 12.5 kilograms. Surely this traditional recipe will delight your family and friends.
Ingredients (for 4 people)
- 1,5 kg ternasco (young lamb)
- ½ kg potatoes
- 1 sweet onion
- 3 garlic gloves
- ½ cup of white whine
- ½ glass of oil
- ½ liter of water
- Parsley
- Salt
How to Make the Roast Ternasco Recipe:
- Peel the potatoes and cut into slices. Then, place them in an oven dish as a bed for the roast. Add salt.
- Now add the sweet onion on top of the potatoes.
- Mix the garlic, parsley and oil. Put aside.
- Put the lamb pieces on top of the potatoes and onion.
- Preheat the oven to 180 Celsius degrees. Now dress the lamb with the mixture of oil, garlic and parsley.
- Pour some water on the lamb, without completely covering the potatoes. Put the dish on the oven for 20 minutes (180 Celcius degrees).
- When you see that the lamb has been cooked, turn it so that the other side can be cooked as well.
- Pour some water every 15-20 minutes, bearing in mind that in the last half an hour of cooking the water must evaporate. Depending on the oven and temperature, it might take between 1 and half or 2 hours to cook. The more time the dish is cooked in the oven, the more tender the meat will be -although the temperature must be low.
- The wine is poured the last time we pour water to the ternasco.