Spanish Roast Lamb. (cordero asado)
Spanish Roast Lamb, this is a fantastic recipe, any time of year but is a favourite to be served during a family Christmas get together.
1.2 kg lamb shoulder with bone
8 garlic cloves, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
2 tbsp lard, melted
125 ml dry white wine
Patatas fritas, to serve
1/2 cup of olive oil
4 garlic clove finely chopped immersed olive oil
1 tsp of salt
3 tbsp of freshly chopped parsley
Resting time 20 minutes
Using a mortar and pestle, grind the garlic, 1 tbsp salt and parsley to form a paste. Pour lard over lamb, then coat lamb i the garlic paste.
Preheat oven to 160°C.
Heat a frying pan over medium-high heat. Add lamb and cook, turning, for 5 minutes or until lightly browned all over. Transfer to a roasting pan and pour white wine into base.
Roast for 2½ hours, then cover with foil and cook for another hour until meltingly tender.
Allow to rest, loosely covered with foil, for 20 minutes before carving. Serve with patatas fritas, or as a traditional Sunday Lunch with roast potatoes and seasonal vegetables.
Patatas Fritas - Spanish Fried potatoes
Peel and cut potatoes into small cubes.
Blanch potatoes in boiling water about 5 minutes, then drain.
Heat oil in a frying pan on medium high and fry potatoes turning for about 10 minutes until crisp and golden brown.
Remove the potatoes using a slotted spoon.
Spoon 2 tbsp of the garlic and garlic oil over potatoes. Season with salt and pepper. sprinkle with the fresh parsley and serve immediately.
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There are many subtle difference between a Spanish Christmas and a British Christmas and also how the New year is celebrated. Not just in the preferences for food for also when gifts are distributed, and when it is time for the children to get excited. Christmas in Spain embraces the twelve days of Christmas much more than the British do.
For more information regarding Christmas time in Spain follow this link. If you have already decided to spend Christmas here in Benidorm with us check out this page