Roast Lamb
Madrid — Mother recipe · en it
A classic of Madrid's cuisine, roast lamb is a delicious and tradition-rich dish.
📷 Acabashi — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 45 min prep + 90 min cottura · 4 porzioni · media
Ingredients
- 1 kg of lamb, cut into pieces
- 100 g of raw ham
- 200 g of pancetta
- 100 g of speck
- 2 onions
- 4 bay leaves skewers
- 200 ml of olive oil
- 100 ml of water
- Salt and pepper to taste
- 200 g of sweet potatoes
- 100 g of carrots
- 100 g of shallots
- 2 garlic cloves
Method
- Prepare the lamb by cutting it into pieces of about 200 grams each, then season with salt and pepper.
- In a bowl, mix the olive oil, water, salt, and pepper.
- Dip the pieces of lamb in the oil and let them marinate for at least 1 hour.
- Cut the vegetables into pieces of similar size and mix them with the ham, bacon, and prosciutto.
- Impale the pieces of lamb with the vegetables and spices, then skewer them with the bay leaves.
- Preheat the oven to 180°C (350°F). Place the lamb skewers on a baking tray and roast for about 1 hour and 30 minutes, or until the meat is tender and well-browned.
- Serve the roasted lamb hot, accompanied by the vegetables and a good balsamic sauce.
The story
Roast lamb has been a staple of Spanish cuisine since the Renaissance, when it was served in large quantities for royal feasts.
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