lechazo asado recipe
Lechazo Asado, a culinary star from Spain, is a roasted lamb dish that’s fit for a king, or at least a very hungry family. Imagine a young lamb, so tender and juicy, roasted to perfection until its skin is crispy and golden brown. It’s a dish that’s both simple and luxurious, a celebration of flavor and tradition.
This dish is a specialty in the Castile and León region of Spain, where lamb is king. Lechazo Asado is often served during special occasions, like festivals and family gatherings. It’s a dish that brings people together, a centerpiece of a shared meal and happy memories.
The magic of Lechazo Asado lies in its simplicity. The lamb is seasoned with just salt and maybe a little bit of pepper, then roasted slowly in a wood-fired oven. The result is a dish that’s bursting with natural flavor, the taste of the lamb shining through.
Ingredients:
- 1 (4-5 pound) leg of lamb, bone-in
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/2 tablespoon black pepper
Instructions:
- Preheat oven to 325 degrees F (165 degrees C).
- Pat the lamb dry with paper towels.
- In a small bowl, combine the olive oil, salt, and pepper.
- Rub the mixture all over the lamb.
- Place the lamb in a roasting pan.
- Roast for 2-2.5 hours, or until the internal temperature reaches 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (71 degrees C) for medium.
- Let the lamb rest for 10 minutes before carving.
Tips:
- For a more flavorful lamb, you can marinate it overnight in a mixture of olive oil, garlic, rosemary, and thyme.
- If you don’t have a meat thermometer, you can test the doneness of the lamb by inserting a fork into the thickest part of the meat. If the juices run clear, the lamb is done.
- Let the lamb rest for at least 10 minutes before carving to allow the juices to redistribute. This will make the lamb more tender and juicy.
- Serve the lamb with your favorite sides, such as roasted potatoes, vegetables, or a salad.