Cordero Asado a La Manchega

Lamb Cooked à La Manchega

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 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
  • 1 clove of garlic, butter
  • 1 glass of white wine
  • 1 bayleaf, parsley, salt and pepper.


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 or so before serving, fry the pimientos, the garlic and chopped parsley, pour all the sauce from the casserole over them, removing the bayleaf, stir well for a few minutes, and pour all back over the meat. Serve in the casserole in which it was cooked.

Cooked vegetables are usually served with this, such as French beans, aubergines, potatoes, etc.