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In general in Spain when you have roast lamb you would have a whole shoulder or leg from a young lamb per person.
Since this is not readily available elsewhere this recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.

Typically this recipe involves cooking the lamb on a a bed of sliced potatoes, onions and garlic but if you do not wish to do so it will not be a problem.
This is a typical dish around the north of Madrid especially going out for Sunday lunch and during the Christmas period.
Roast Lamb ingredients:
For 4 – 6 people

- 1.5 kg (3 ½ lb) leg of lamb
- 2 tablespoons of olive oil
- Salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves of garlic finely sliced
- 1 wineglass of dry white wine
- 300 ml (½ pint) of water
- 2 tablespoons of wine vinegar
- Juice of 1 lemon

- Potatoes (the quantity just depends on how much you want to cook with the lamb)
- 1 or 2 large onions
- 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)
Preparation:

Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.

Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.

Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.

Next make some slits in the leg of lamb and put some slices of garlic into them and then rub

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