Lechazo asado (roast milk-fed lamb)
Castile’s milk-fed lamb roasted with nothing but water and salt in a wood-fired oven, in an earthenware dish: the great dish of Valladolid and the Ribera del Duero.
Ingredients
- 1 quarter of milk-fed lamb (about 1.5 kg)
- 200 ml water
- Salt
- Lettuce and onion salad to serve
How to make it at home
- Salt the lamb on both sides and place it skin side down in an earthenware dish.
- Add the water and roast at 160 °C for an hour.
- Turn it over, baste it with its juices and turn up to 180 °C for another hour, until the skin is golden and crisp.
- Serve with a simple lettuce and onion salad.
The trick: Don’t add anything else: real lechazo has only water and salt.