Lechazo
Lechazo is a traditional Spanish dish that consists of roasted suckling lamb. The lamb is usually less than a month old, which gives the meat a tender and delicate flavor. Lechazo is typically prepared by slow-roasting the lamb in a wood-fired oven, resulting in a crispy exterior and juicy, succulent meat.
Ingredients
- 8 pounds suckling lamb (whole or in parts)
- 6 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, and thyme to create a marinade.
- Place the lamb in a roasting pan and generously season it with salt and pepper.
- Pour the marinade over the lamb, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator, to allow the flavors to develop.
- Once marinated, place the lamb in the preheated oven and roast for approximately 25-30 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remember to baste the lamb occasionally with the pan juices to keep it moist and flavorful.
- Once cooked to your desired doneness, remove the lamb from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the lamb into serving portions and serve it hot. Traditionally, Lechazo is accompanied by roasted potatoes or vegetables.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 876kcal (44%)Carbohydrates: 1gProtein: 50g (100%)Fat: 73g (112%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 6gMonounsaturated Fat: 31gCholesterol: 221mg (74%)Sodium: 179mg (8%)Potassium: 682mg (19%)Fiber: 0.1gSugar: 0.01gVitamin A: 33IU (1%)Vitamin C: 1mg (1%)Calcium: 54mg (5%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
