Castilian Roast Leg of Lamb
Pata de Cordero Asado
So special is the place of lamb in the Spanish diet that it is one of the most popular dishes served on Christmas Eve. Traditionally Spaniards roast their lamb in damp heat until it falls away from the bone. In Segovia, there are wonderful restaurants that specialize in lamb roasted in wood burning stoves. On Sundays, hungry Madrileno families drive to these restaurants to enjoy the country air and a great meal. This is a special occasion meal that makes a wonderful match with a Duero Reserva.
1 leg of lamb – 5 to 6 lbs / 2.5 to 3 kg
Salt
Olive oil
Bring the lamb to room temperature by removing it from the refrigerator 6 hours before it is to be served.
Three and a half hours before you wish to serve the lamb, preheat the oven to 350 F / 180 C.
Rub the lamb with salt and olive oil.
Place the lamb skin side up in a shallow baking pan.
On the rack below the lamb, place a baking dish full of water.
Roast for 3 hours, basting the lamb occasionally.
You may add slices of potatoes and carrots to the baking dish 45 minutes before the lamb is to be served.