HISTORY & INTERESTING FACTS
This Catalan dish is a cherished tradition during the Christmas season in the northern regions of Spain, celebrated through to the Feast of the Epiphany on January 6th. This festive occasion commemorates the journey of the Three Wise Men – Melchior, Caspar, and Balthazar – who travelled to present baby Jesus with their symbolic gifts of gold, frankincense, and myrrh.
As a child immersed in Spanish culture, I eagerly awaited the arrival of Three Kings' Day each year. The night before, I'd place a shoe on the windowsill, only to wake and find a gift mysteriously left behind. The day itself was a whirlwind of cooking, feasting, music, and celebration, with family and friends gathering to mark the occasion.
The centrepiece was always a whole lamb, expertly roasted over coals on a grand rotisserie spit – my father and uncle's domain. My mother served as our Quality Control expert, offering guidance and refinement throughout the cooking process.
This oven-roasted adaptation brings that same magic into your own kitchen. It's an unhurried weekend project that rewards an overnight marinade, though even a two-hour morning preparation yields beautifully tender, deeply flavoured meat.
Bon Profit! Raquel x
INGREDIENTS
For the Rub:
- 200 g rock salt
- 1 sprig rosemary
- 1 fresh bay leaf
- 1/2 cinnamon stick
- 8 juniper berries, or 1 tsp caraway seeds
Combine all ingredients in a mortar and pestle or blender until well blended with visible texture throughout.
For the Lamb:
- 2–2.5 kg bone-in lamb shoulder
- 1 sprig rosemary
- 1 fresh bay leaf
- 1/2 cinnamon stick
- 2 whole garlic bulbs, halved lengthways
- 2 lemons, halved
- 1/2 cup white wine
- 1/2 cup sherry vinegar
- 1/2 kg new baby potatoes
- 2–3 tbsp olive oil
- 1 tsp salt and 1 tsp cracked black pepper
METHOD
Preparation (2 hours or overnight ahead):
Place lamb in a roasting pan and coat generously with the salt rub. Refrigerate for at least 2 hours, preferably overnight.
Roasting:
- Preheat oven to 220°C fan-forced.
- Wipe away most of the salt rub with a damp paper towel.
- Pour white wine, sherry vinegar, and 500 mL water into the base of the roasting pan. Add garlic, lemon halves, rosemary, bay leaf and cinnamon stick. Position a wire rack over the top.
- Rub lamb with olive oil and cracked pepper, then place on the wire rack.
- Roast for 30 minutes. Remove the tray from the oven, carefully lift out the rack with lamb and set aside. Add potatoes to the pan and coat them in the cooking juices.
- Return lamb to the rack above the potatoes and reduce oven to 160°C. Cook for a further 15 minutes per 500 g for medium lamb (10 minutes per 500 g for rare). Monitor the pan juices and add water if needed to prevent the potatoes from catching.
- Remove lamb from the oven and rest under foil for at least 15–20 minutes before slicing.
- If the potatoes need crisping, return them to the oven at 230°C for 15–20 minutes. Transfer to a serving dish, squeeze over the remaining lemon halves and season with salt.
WINE MATCHING & SERVING SUGGESTION
Lamb pairs beautifully with Shiraz or Tempranillo – either complements the spice, garlic and roasted potato notes in this dish.
For a bright, herbaceous finish, blitz mint, dill, parsley, olive oil and anchovy fillets into a loose paste, then dollop onto the plate. Serve alongside the roasted potatoes and steamed green beans.
