Here's an attempt to create the same flavour at home - the trick is to cook it slowly and simply; with only salt, water and wine for about 3 hours at a low temp.
Ingredients
- 3-4lb leg of lamb
- 1 cup water
- 1 cup white wine
- salt (or chili-salt)
- Potatoes, halved
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- salt and pepper
- Salad
1. Heat oven to 375 F. Place lamb in a roasting pan, sprinkle with salt and add water and wine. Prepare potatoes - place in another pan with the oil and vinegar, add dash of salt and mix well.
2. Put lamb and potatoes in the oven and cook for 60 minutes, then reduce temperature to 275 F and cook for 60 minutes more. Add a little more water and wine if needed to the lamb.
3. Then reduce temperature to 225 F and cook for a further 90 minutes. Add a little more water and wine if needed to the lamb. Use a meat thermometer if needed to see if it is done. Remove lamb from the oven to rest 5 minutes.
4. Turn on the convection function (or grill/broiler) and increase heat to 425 F to crisp up the potatoes whilst the lamb rests.
5. Serve lamb with sauce from the pan, along with roast potatoes and salad, and of course a good Rioja.
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