Roast Aragonese lamb (ternasco) with poor man's potatoes
Shoulders of Aragonese ternasco, young lamb, rubbed with lard and roasted with garlic, white wine and water until the skin is golden and crisp, with patatas a lo pobre: potatoes slowly fried in olive oil with onion and green pepper. The Sunday and holiday roast of Aragon; it is also made with a leg.
- 1 h 50Time
- 27 minHands-on
- 4Portions
- ≈ €9.40per portion
- 920kcal per portion
Ingredients for 4 portions
- 1.8 kgLamb shoulder, 2 shoulders
- to tasteSalt
- 2 tbspLard, softened
- 4 clovesGarlic, crushed
- 150 mlWhite wine
- ≈ 150 mlWater
On the side
- 1 kgPotato
- 1Yellow onion
- 2Italian green peppers
- 5 tbspOlive oil, for frying
Method
- Heat the oven to 180 °C. Season the shoulders with salt, rub them with the lard and lay them skin side down in a roasting tin. Scatter the garlic around and pour over the wine and water.
- Roast for 50 minutes.
- Turn the shoulders skin side up and baste with the pan juices. If the tin has dried out, add a splash of water.
- Roast for 45 more minutes, turning the oven up to 200 °C for the last 10, until the skin is golden and crisp and the meat comes away from the bone.
- Meanwhile, peel and thinly slice the potatoes. Slice the onion thinly and cut the peppers into strips.
- Heat plenty of olive oil, about 200 ml, in a large frying pan over a medium-low heat. Add the potatoes, onion and peppers, season with salt and cook slowly for 25–30 minutes, turning gently now and then, until tender and lightly golden. Lift out with a slotted spoon, leaving the oil behind.
- Rest the lamb for 5 minutes, then carve and serve with the potatoes and the pan juices.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
