Roast Lamb Shoulder (Paletilla de ternasco asada)

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Method

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1. Salt the lamb shoulder, pour white wine over it and leave it in the refrigerator overnight.
2. The next day, cut the potatoes into thick slices and spread them over the bottom of a roasting pan.
3. Drain the wine from the meat (set it aside) and make small cuts in it. Fill the cuts with a mixture of chopped garlic and parsley with a little olive oil.
4. Cover the meat with the thin bacon strips, then lay it on the potatoes in the pan.
5. Roast in a preheated oven at about 180-200°C. Halfway through, pour over the reserved wine, turn the meat over, and keep roasting until both sides are golden brown and the meat is cooked through.
6. Let rest for a few minutes, then serve with the potatoes.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Paletilla de ternasco asada (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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