Oven roasted suckling lamb. DEFINITIVE RECIPE

  1. DISCOVER MY DEFINITIVE RECIPE OF Suckling Lamb roasted in the oven
  2. Oven roasted suckling lamb.
  3. Other recipes that may interest you

DISCOVER MY DEFINITIVE RECIPE OF Suckling Lamb roasted in the oven

The Oven roasted suckling lamb It is undoubtedly one of the most popular barbecues that exist and that we most associate with special dates such as celebrations or Christmas parties.

Its preparation is very simple and the ease of finding lamb all year round in butcher shops and that its tender and tasty meat is so liked by everyone, helps us not to think about it too much and prepare this dish at any time.

Although I have tried many recipes, this is undoubtedly the DEFINITIVE RECIPE of Suckling Lamb ROASTED IN THE OVENIt is truly spectacular, with a lot of flavor and very tender meat.

Although it is not difficult at all to get lamb at the butcher shop in GIRLI advise you to order it to avoid any surprises and more if it is about special dates like Christmas.

Oven roasted suckling lamb.


3-4 people

Preparation time 10 min

Cooking time 1 h 30 min

total time 1 h 40 min

  • 2 kg suckling lamb approx GADIS butcher shop
  • Coarse salt
  • Lard
  • Sauce for the lamb and potatoes.
  • 1 head of garlic 10 or 12 garlic cloves
  • 1 bunch of parsley about 20 g approx
  • 1 tablespoon of oregano
  • ½ hot red pepper or amount to taste
  • 1 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 30 ml wine vinegar
  • 100 ml of extra virgin olive oil. CARBONELL
  • For the garnish
  • 1 dad
  • 1 sweet potatoes
  • cherry tomatoes
  • Padrón peppers
  • Sauce for the lamb and potatoes.

  • Put all the ingredients in the blender or food processor glass and cut the parsley with scissors so that it does not get tangled in the blender or food processor blades and blend.

  • Store in one or more glass jars and cover.

  • Mutton

  • Salt the lamb with coarse salt on both sides.

  • Smear the pieces of lamb with Iberian pork fat

  • Bake at 190º (heat below and above) for 25 minutes

  • Bathe the lamb (on both sides) with the sauce that we have made and program 55 minutes at 180º (turn it over halfway through cooking)

  • Cut the potato and sweet potato into not very thick wedges

  • Salt and marinate with a spoonful of sauce

  • Spread the potatoes and sweet potato on a lined dish and put it in the oven so that they bake at the same time as the lamb.

  • Fry the Padrón peppers.

  • Thread the Cherry tomatoes onto 2 or 3 skewers (depending on the number of diners) and put them in the oven 5 minutes before the end of baking.

  • Serve, water the lamb with the juices that it has released during baking and accompany it with the garnish and the cherry tomatoes.

Water the lamb from time to time during baking with its own juices.
If you see that it dries out a lot during baking, you can add a little water, in my case it was not necessary.

to enjoy this Oven roasted suckling lamb

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