Cordero Asado Madrileno Recipe

  Spanish Lamb

4 lb. leg of lamb
1/2 tsp. salt
1/4 tsp crushed cumin
Pinch of oregano
1/4 cup olive oil
garlic clove

Choose a small (4 pound) leg of lamb, well trimmed of fat. Rub outside with mixture of salt, crushed cumin and a pinch of oregano blended with 1/4 cup olive oil. Insert garlic clove near bone. Spit roast in open pan in oven preheated to 350 degrees for 1 1/4 hours or until thermometer registered 140 degrees for rare. Outside should be crackling brown, inside pink and tender.
Serves 4 to 6
This recipe comes from a little booklet printed in Spain by the Instituto para la Propaganda Exterior de los Productos del Olivar. Espanoleto, 19-Madrid

Cordero Asado Madrileno

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