Learn Spanish cooking from Simone and Inés Ortega in their classic cookbook, 1080 Recipes, featuring Octopus with Paprika Pulpo con Pimenton; Partridges with Grapes Perdices con Uvas; Sepulvedana Roast Lamb Cordero Asado a la Sepulvedana; and Catalan Cream Crema Catalana.
Cordero Asado a la Sepulvedana
This is the name given to lamb that is less than one year old—usually between five and seven months—but has been weaned. It is the most commonly available type of lamb. The meat of spring lamb should be a clear red color with firm, creamy white fat. Allow about 7 ounces per serving.
The meat from milk lamb—an animal 30-40 days old—is a pale rosy pink. Also called milk-fed lamb in some places, it has less nutritional value than spring lamb but is delicious. Although very popular in Spain and other southern European countries, milk lamb is less widely available elsewhere. Allow about 9 ounces per serving.
Note: This style of cooking roast lamb is popular in the Sepulvedana region of Spain.
Preheat the oven to 350 degrees F. Spread the lard or brush the oil all over the lamb, season with salt, and put the meat into a roasting pan. Roast for about 15 minutes, until the lamb is beginning to brown. Meanwhile, put all the ingredients for the basting sauce in a pan, pour in generous 1 cup water, and bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat and strain into a pitcher. When the lamb is beginning to brown, pour the basting sauce over it. (You could put some potatoes in the roasting pan around the lamb if you like.) Roast, basting occasionally, until the lamb is cooked to your liking, allowing about 25-30 minutes per pound. When the lamb is cooked, turn off the oven but leave to rest in it for about 5 minutes before carving it.
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This page created November 2007
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