Spanish Lamb

Spanish Lamb

5 hours and 30 minutes
NaN Serves

Delicious slow-cooked Spanish lamb with a complex array of herbs, along with garlic, olive oil and wine. Serve with your favourite red wine.


  • 1 leg of lamb
  • 2 tsp rosemary, chopped
  • 1 tbsp olive oil
  • 1 tsp cracked pepper
  • 2 tbsp olive oil
  • 2 sliced onions
  • 2 tsp sea salt
  • 2 tsp marjoram, chopped
  • 4 garlic cloves, crushed
  • 4 bay leaves
  • 250 ml of water
  • 250 ml good quality red wine


  1. Mix the rosemary, marjoram, garlic, salt and pepper together and stir in 2 tablespoons of olive oil. Rub the lamb with the mixture.
  2. Saut\u00e9 the onions in a large casserole over medium heat, pop in the bay leaves, pour in the water and wine.
  3. Add lamb, cover and cook in oven at 130\u00ba for 5 hours, adding more water if necessary.
  4. Slice then serve immediately and cover with the cooking juices.
  5. Recommended side dishes include roasted new potatoes with lemon and bay leaves.