If a lamb shoulder is not available you can use a leg, or chops.
The result is not quite the same but there are times when we
must cook with not what we want but with
what we have.
If the lamb is small you can make do with just
the meat, salt and water, but for me I like a rich abundant
sauce to baste the meat. My recipe includes wine and garlic
and in truth it turns out fantastic.
If you have a clay cooking dish of sufficient
size for four pounds of lamb all the better, if not any cooking
dish for the oven will work.
Ingredients for six persons
2 shoulder lamb shoulder roasts of 2 pounds each
6 large cloves of garlic.
1 sprig of fresh parsley.
1 ½ cups red wine.
1/2 cup water.
1 pinch of ground black pepper.
Salt.
Method of preparation
1º Peel the garlic and cut into small pieces, put them in
a mortar along with the parsley and grind until they are well
crushed. Fill the mortar with wine
2º Warm the oven to 400°
3º Salt the lamb and put it in the cooking
dish..
4º Baste the lamb with a little red wine.
5º Put the lamb in the oven for about 20
minutes until it begins to turn golden.
6º Lower the oven to 350°º.
7º Baste the lamb with the wine mixture from
the mortar.
8º Add to the cooking dish the rest of the
wine and the water and a little more salt. It is better to add
to little as you can always add more to taste later.
9º Allow it to cook for 20 to 30 minutes
on the middle rack of the oven.
While the lamb cooks, at least once open the oven
and baste the lamb with the juices form the dish.
Version en español
