Crispy Roasted Milk-Fed Lamb — Castilian Roast Lechazo
Castilian centrepiece of milk-fed baby lamb roasted slowly in a clay dish with only lard, garlic, and white wine until skin crackles and meat falls from bone, served with the deep pan juices.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 160°C. Pat lamb shoulders dry with paper towel. Smash 10 garlic cloves with skins on. Rub fine sea salt and black pepper into meat. Chop parsley. Toast bread slices until golden. Set all aside.
Sear
Lay lamb shoulders skin-side down in a large clay roasting dish. Scatter smashed garlic and bay leaves around. Pour cold water and 120ml wine into base. Roast at 160°C for 40 minutes until fat renders and pooling juices turn golden.
Build 1
Flip lamb shoulders skin-side up. Brush rendered lard across rind using a pastry brush. Pour remaining 120ml wine into pan juices around lamb. Continue roasting at 160°C for 30 minutes until rind begins colouring.
Build 2
Raise oven to 200°C. Roast lamb 15-18 minutes until skin is deeply blistered and meat reaches 78°C at the bone, easily pulling from bone with a fork.
Rest and plate
Lift lamb onto a board, tent loosely with foil, rest 10 minutes. Strain pan juices into a jug, pressing softened garlic through to thicken naturally. Carve through skin into 6 portions total, fan onto warm plates. Sprinkle flaky sea salt across surface, pour pan juices around base, scatter parsley, serve with toasted bread.
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