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Roasted Lamb by Martín Berasategui

Roasted Lamb by Martín Berasategui

Are you throwing a special gathering for the holidays? Surprise your guests with this roasted lamb recipe by Martín Berasategui, a Spanish Chef with 12 Michelin Stars.

Serves

2

Preparation time

10 minutes

Cooking time

2 h

Allergens

Ingredients

  • ½ suckling lamb
  • 350ml water
  • Salt and pepper

For the salad:


  • 4 chicory
  • 1 red apple

For the salad dressing (aka Blue Cheese Vinaigrette):


  • 200ml La Española Extra Virgin Olive Oil
  • 50ml cider vinegar
  • 125g blue cheese

Directions

  1. Preheat the oven to 180°C
  2. Season the lamb with salt and pepper on both sides. Place in a baking tray with the skin down and the bones up. 
  3. Add the water (Top tip: pour into the tray but not over the lamb)
  4. Roast the lamb for 60 minutes, spraying it every 15 minutes with the juice it releases.
  5. After an hour, turn the lamb and roast it for another 60 minutes, spraying it with the liquid from the tray.
  6. If the tray runs out of liquid, you can pour a little bit of water over the lamb. Do not do this if the lamb is on its last 15 mins of roasting. In that case, add the water directly to the baking tray.
  7. Raise the oven temperature to 200°C for the last 10 minutes to make lamb skin golden and crispy.

For the salad dressing:


  1. Mix all the ingredients together with the help of a blender.

For the salad:


  1. Clean the chicory, separate the leaves and drizzle them with our blue cheese vinaigrette.
  2. Clean the red apple and take away its core. Cut it in half and cut each half in thin slices using a mandolin. Put the apple slices over the chicory leaves

Serve the roasted lamb with chicory salad and enjoy! 

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