Roast Lamb
Extremadura — Mother recipe · en it
Roast lamb is a traditional dish from Extremadura, often served during festivals and family dinners.
📷 Acabashi — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 100 min cottura · 4 porzioni · media
Ingredients
- 2 kg of lamb
- 100 g of sea salt
- 50 g of sugar
- 2 tablespoons of balsamic vinegar
- 2 cloves of garlic
- 1 teaspoon of red pepper flakes
- 1 tablespoon of extra virgin olive oil
- 100 g of chopped parsley
- 100 g of fresh thyme
- 100 g of fresh sage
- salt and pepper to taste
Method
- Prepare the lamb by cutting the meat into pieces of about 500g each.
- In a large bowl, mix the sea salt, sugar, balsamic vinegar, minced garlic, red pepper flakes, olive oil, parsley, thyme, and sage. Add the lamb and mix well to coat the meat completely.
- Let the lamb marinate in this mixture for at least 4 hours, preferably overnight.
- Heat a large pan on medium heat. Once the pan is hot, add the lamb and cook for 10-15 minutes on each side, until the surface is golden.
- Slowly cook the lamb in a preheated oven at 180°C for 1-1.5 hours, or until the internal temperature of the meat reaches 63°C.
- Let the lamb rest for at least 10 minutes before serving.
The story
Roast lamb is a specialty of Extremaduran cuisine, tracing back to the ancient pastoral traditions of the region, where livestock was a vital resource.
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