The month of December and the lights on the streets are already telling us that Christmas, family dinners and ideas to surprise our guests have come. That is why we are going to learn how cook lamb, a Spanish typical dinner, easy to cook, that requires as well a long time to prepare. A very typical dish from Segovia, especially from Sepúlveda. Shall we start?
½ suckling lamb
4 garlic cloves
40 gr of lard
2 parsley branches
2 bay leaves
2 table spoons of vinegar
How to cook lamb from Sepúlveda
We preheat the oven at 220º.
We paint the lamb with two garlic gloves and butter it with lard. Then we salt it.
Once prepared and heated the oven, we put it in the inside.
While the lamb is in the oven we start cooking the stew. To cook it we will include all the ingredients in a pot with a glass of water. We leave it to boil for 10 minutes.
We reserve it.
After 15 minutes (when the lamb is already toasted), we low the heat of the oven to 180º and spread on the lamb a bit of the stew. In that moment we will include peeled sliced potatoes, so they cook with the stew and the lamb
We repeat this action every 15 minutes, taking the stew from the tray that should have mixed with the fat of the lamb, and spread it with that reserve one. The tray can never be dry.
After 45 minutes, we will turn over the lamb so it cooks on all its sides. The lamb will be cooked within more or less one hour and 30 minutes depending on the thickness and the oven. We leave it to rest for 5 minutes in the heat before carving.
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