One of the most typical Christmas recipes in Castilian cuisine is baked lamb. A very typical dish in Burgos, Segovia and Salamanca that we can also prepare at home, although we already know that each oven is different.
We propose a recipe for lamb (young lamb), which only requires time, because the preparation is very easy. In the traditional recipe, nothing is added, only the piece is watered with its own juice, but if you want to give it a more aromatic touch, spread the lamb with garlic, rosemary and oil.
>1 quarter of suckling lamb (about 1,500 grams)
>2 garlic
>Fresh rosemary
>Water
>Oil
> Shall
1 Clean the lamb.
2 In a mortar, crush the garlic, rosemary, a little salt, water and oil and coat the lamb with the mixture.
3 Put the lamb in the oven preheated to 180 degrees, and bake for two and a quarter hours at 170 degrees.
4 Every 15 or 20 minutes, bathe the lamb with its own juice, and after an hour and a half, turn it over.
5 At the end of the baking time, the lamb will be golden and juicy.
Difficulty: medium
Time: 3 hours
Servings: 2
Caloric intake: 278
