Castillan Roast Lamb

Name: Castillan Roast Lamb (Cordero Asado Castellano)
Yield: Serves Six to Eight
Cuisine: Spanish
Ingredients: 1 sprig of marjoram leaves; 1 glass dry white wine from La Mancha; 1 x 2 kg (4 lb 6 oz) double best end of lamb (14—16 ribs); 1 x 2 kg (4 lb 6 oz) double best end of lamb (14—16 ribs); 1 sprig of tarragon leaves; 3 cloves garlic, peeled and crushed; 1 teaspoon paprika; 500 g (1 lb 2 oz) small roasting potatoes, peeled; 100 ml (4 fl oz) olive oil; Salt; 1 small bay leaf; 150 g (5 oz) Spanish onions, peeled and diced

Cordero Asado Castellano

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Traditionally, in Old and New Castile, the meat of very young lambs has been roasted in wood-fired ovens at a very high temperature, becoming crispy and always mouth-watering. The roasting of lambs born around Christmas time is very popular as the main dish during the festivities.

This recipe comes from the restaurant ‘Botin’ in the Calle de Cuchilleros in Madrid, where for centuries the roasting of lambs has been almost legendary.

I sometimes go to visit friends in Wales, a

Ingredients

Europe
Spain
Madrid
Main course
Gluten-free
Wales

Ingredients

Method