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Aviso: ¡Marcado acento internacional!

Perfect Roasted Lamb

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NOTA: Esta receta está disponible en español abajo

Hello everybody!

One more week, one more recipe :-) . This week it’s not exactly a recipe, it is a technique. I propose you the technique of how to prepare a perfect roasted lamb.

Now that I living in Montreal I miss some things of Spain. One is our weekend-excursion to Sepulveda, to eat one of the best roasted lambs in the world.

Sometimes, people think that the secret of a nice roasted lamb is to use spices, or a very complicated cooking process……Far from it. The simpler the better. That’s the secret. I’m sure some of you are going to think that I’m teasing you, but I am not. Believe me!!!

Here in Montreal, It’s easy to find nice lamb too. You can find lamb from Quebec that it is really tender and tasty. The problem is that it is pretty expensive but I found a nice place to buy fresh Quebec lamb at a very reasonable price. If somebody wants the address please, send me an email and I will give you more details (I don’t want make free publicity).

Ok let’s go with the recipe:

Perfect Roasted Lamb

Ingredients:

(for 3-4 persons)

  • 1 Leg of Lamb (about 1 – 1, 4 Kilos)
  • Water
  • Salt

How to prepare:

The secret (if there is one) is this: The first thing to do is soak the lamb in water during 2 hours. This is to “hydrate the lamb”. During this time, the lamb absorbs water and after, when we are cooking it, that water will make the lamb tender.

Preheat the oven to 190ºC. Put the lamb in a baking pot with salt and ¼ glass of water. Roast lamb during 2 hours and… ¡it’s ready!.

Easy & perfect!

Ok guys, see you soon. Kisses for the ladies and hugs for the men.

Papa Rafa

4 Comments

4 COMENTARIOS

1 Antonio Lopez { 13.02.10 a las 9:16 am }

coñoooooo
que curioso lo de dejarlo en agua 2 horas, nunca lo habia oido.
tendre que probar, suena bien.
a menudo la mas facil es lo mejor eh??
con lo facil que es hacer una buena tortilla de patata, unas croquetas, patatas fritas, huevos fritos, un buen guiso….y en que pocos sitios los encuentras bien hechos.
un saludo

2 Mar { 02.01.11 a las 5:27 pm }

Simplemente espectacular, el mejor cordero que he comido hasta ahora. Es genial, probadlo, queda supertierno y riquísimo. Muchas gracias por los consejos.

3 rafa { 02.01.11 a las 9:38 pm }

Gracias Mar por tu comentario. Me alegro que te guste.

Un abrazo

Rafa

Pd: Prometo volver prontito con recetas. Mi actual ritmo de vida me tiene sin tiempo para escribir… :-(

4 Donetta { 13.09.11 a las 1:16 pm }

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Dejar un comentario:

¿Como describirme?
Complicado. Además, siempre me ha parecido una horterada eso de hablar de uno mismo. Soy simplemente papi.

Ver todo mi perfil


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