Castilian Roast Lamb

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

When you order roast lamb in Spain you are invariably given a whole shoulder or leg from a very young animal. This has been simply seasoned with salt, pepper and garlic, probably placed on a bed of thickly sliced potatoes, onions and whole garlic cloves, liberally soused in olive oil, and roasted in a fiercely hot oven until the meat begins to fall off the bone and the onions and potatoes cook into a golden crunchy-topped pancake.

You could certainly add thickly sliced potatoes and