Cordero Asado a La Manchega

• Almost any cut of lamb can be used for this dish—a small leg or the best end of neck, a shoulder, etc.—1 or 2 pimientos

Put the lamb in an earthenware casserole—this is one of the special features of the dish—with butter, the bayleaf, and a seasoning of salt and pepper. Put in the oven, baste and turn the meat occasionally and, when it begins to brown, add the white wine and simmer gently, basting frequently till the meat is done. The time varies according to the choice of the cut. Ten minutes o