Label
All
0
Clear all filters

Castilian Roast Lamb

Cordero Asado a la Castellana

Rate this recipe

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • 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, put in a fiercely hot oven and roasted 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title