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
Ingredients
- 4 lb. leg of lamb
- 1/2 tsp. salt
- 1/4 tsp crushed cumin
- Pinch of oregano
- 1/4 cup olive oil
- garlic clove
Directions
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
Print this recipe
Submitted 6/13/05.
Source: 38 Delectable Dishes From Spain
Submitted By: Jean Trenholm
JTrenholm@msn.com
Cordero Asado Madrileno