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ROASTED LAMB BY MARTíN BERASATEGUI

ROASTED LAMB BY MARTíN BERASATEGUI

Are you throwing a special gathering this holiday? 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 hours

ALLERGENS

INGREDIENTS

  • 2 lamb legs
  • 1 ½ cups water
  • Salt and pepper

For the salad:


  • 4 endives
  • 1 red apple

For the salad dressing (aka Blue Cheese Vinaigrette):


  • ¾ cup La Española Organic Extra Virgin Olive Oil
  • ⅓ cup apple cider vinegar (you can use La Española Sherry Vinegar too)
  • ½ cup blue cheese

DIRECTIONS

  1. Turn on the oven to 356°F
  2. Season the lamb legs with salt and pepper on both sides. Place these in a baking tray with the skin down and the bones up. 
  3. Add the water to the bottom of the tray (do not pour it over the lamb). 
  4. Roast the lamb legs for 1 hour, spraying them with the meat juice released every 15 minutes.
  5. Once the hour has passed, turn the lamb legs and roast them for another 60 mins, spraying them with the lamb juice from the tray.
  6. If the tray runs out of lamb juice, you can pour a little bit of water over the lamb legs. Do not do this if the lamb legs are on their last 15 mins of roasting. In that case, add water directly to the baking tray.
  7. Raise the oven temperature to 392°F for the last 10 minutes of roasting 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 endives, separate the leaves and drizzle them with our blue cheese vinaigrette.
  2. Clean the red apple and take away its core and seeds. Cut it in half and cut each half in thin slices using a mandolin. Put the apple slices over the endives.

Serve the roasted lamb with the endive salad and enjoy! 

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