Roast young lamb
This is a version of roast suckling lamb, a dish eaten at Christmas in some areas. I admit to being a little disappointed in the original recipe so haven´t bothered doing anything with it and made up my own. For those of us in small families perhaps a joint of lamb would be more appropriate. The original recipe, with this quantity of lamb, was for 6 people!
Half a Suckling Lamb
2 garlic cloves
6 tbsp Olive oil or melted lard
Sea salt, to taste
Rinse the lamb and pat dry, trim off any excess fat and discard
Put the garlic cloves, salt and olive oil in a mortar and pound until a smooth paste is formed
Place lamb in a roasting tin or oven proof dish
Rub the lamb with the paste * see below
Place in the lower half of a preheated oven
Baste every 30 minutes until the lamb is golden brown on the outside and tender
Allow 25 minutes to the pound and 25 minutes over
Check the lamb is done by using a skewer to prick the thickest part of the roast
Serve with roast potatoes and seasonal vegetables along with a light gravy made from the juices, 1 cup of red wine and 2 cups of chicken stock, to thicken use flour and butter mixed to a paste
*Alternatively put small cuts over the skin and place a sliver of garlic and a piece of rosemay in each, drizzle with olive oil and sprinkle with sea salt, place sliced onion underneath the lamb
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