Last Updated on 13/10/2021 by richard
Traditionally cooked Spanish roast lamb for a spectacular Sunday dinner or alternative Christmas feast.
Simply coated in oil or lard and then occasionally basted and turned, the lamb cooks until tender and juicy.
En español: Cordero Asado or Lechazo
Spanish Roast Lamb
- 4 kg leg of lamb
- 150 g lard substitute olive oil if desired
- Salt to taste
- Preheat the oven to 200°C/400°F.
- In a small saucepan, heat the lard until it melts. If you prefer, use a small bowl and heat in a microwave oven.
- Trim excess fat off the lamb and discard.
- Place lamb in the roasting pan or another oven-proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard.
- Place in oven to roast. Occasionally baste with lard and turn until lamb is golden brown on the outside and meat is tender.
- Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with lard when you baste the lamb.
Try one of these recipes from my cookbook …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
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