Is it possible to get the incredible touch of the «grandma's kitchen»With hardly any knowledge of cooking? As incredible as it may seem ... Yes, WE CAN! And the thing is that to make your tears fall on the tablecloth you only need a good raw material, patience and an oven. Today we return to our hand in hand with slow cooking to, in 120 minutes, get a perfect dish of roast lamb with lemon.
The key to this recipe is the raw material, in this case the meat of the lamb. For those of you who are reading this term for the first time, I will tell you that it corresponds to the breeding of the sheep that feeds only on the mother's milk. The fat contained in breast milk makes the meat one of the most tender on the market and, therefore, it melts in the mouth once cooked (if we respect the cooking times).
- 2/4 of lamb, 2,50 kg in total (ask your trusted butcher)
- 40 g of lard
- coarse sea salt
- 4 deciliters of water
- ½ lemon
- For this recipe we will use two round clay plates. In each of them we place each room with the inside facing up.
- We spread the meat with butter and salt. We add water and ½ crushed lemon.
- Bake at 190ºC for 75 minutes.
- We go around the room and spread it on the other side with butter; we add salt and water if necessary.
- Put in the oven again for 45 minutes until ready.
- We carve, distribute and READY!