Cordero Asado

Aromatic Roast Baby Lamb

Preparation info

  • 4–6

    Raciones
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THE BEST LAMB I HAVE EVER EATEN WAS IN A RESTAURANT IN AN OLD FARMHOUSE IN THE HILLS ABOVE SAN SEBASTIÁN. IT WAS SUCKLING LAMB, AND A WHOLE SHOULDER BARELY FED ONE PERSON. IT WAS COOKED OVER A LITTLE POOL OF AROMATIC LIQUID THAT STEAMED THE FLESH FROM BELOW. THE SKIN WAS LIKE A DELICIOUS PARCHMENT COVERING SWEET SHREDS OF SOFT FLESH. IT WAS SUPERB.