Baked lamb

Name: Baked lamb (Asado de cordero)
Cuisine: Colombian
Ingredients: 1.8 kg/4 lb leg of lamb, on the bone; 750 ml/1¼ pints/3 cups milk; 2 medium onions, grated; 30 ml/2 tbsp lime juice; 3 garlic cloves, crushed; 15 ml/1 tbsp dried oregano; 1 bay leaf, crumbled; 7.5 ml/1½ tsp salt; 1.5 ml/¼ tsp pepper; 1.5 ml/¼ tsp ground cumin; 350 ml/12 fl oz/1½ cups stock; 350 ml/12 fl oz/1½ cups light beer; 5 ml/1 tsp sugar; 115 g/4 oz blueberry preserve; fresh arepas, to serve

Asado de cordero

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This traditional dish is one for special occasions such as birthdays or family gatherings. When it is prepared on farms that raise their own animals, a very young lamb is chosen, and wild blueberries are picked to make a preserve. Freshly cooked arepas are the usual accompaniment to the fragrant meat.

Ingredients

1.8 kg/4 lb leg of lamb, on the bone
750 ml/1¼

Americas
Venezuela
Colombia
Main course
Preserve
South America
Birthday

Method

Lay the lamb in a close-fitting dish and pour the milk over it. Leave it to soak for 4 hours to sweeten the flavour, turning the meat over halfway through.
Lift out the lamb and dry it with kitchen paper. Discard the milk and return the lamb to th