Castilian Roast Lamb

Cordero Asado a la Castellana

Preparation info
  • Serves


    • Difficulty


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