Lamb Catalan style
|180 g||lard — melted|
|salt and freshly ground back pepper — to taste|
Preheat oven to 200 C
Heat the lard or vegetable shortening in a saucepan until it melts.
Trim off excess fat and discard.
Place lamb in an oven proof dish (the Spanish use large, open clay dishes.)
Rub the lamb with salt and pour the melted lard over it – then put in oven to roast.
Occasionally baste with lard and continue turning until lamb is golden brown on the outside and meat is tender.
Do not cover the meat with foil.
Pay attention to this lamb during the cooking process.
Cook the lamb at about 30 minutes per 500 g on 200 C.