Entree: Spain – Cantabria – Lechazo Asado (Slow-roasted suckling lamb seasoned simply and roasted until tender with crisped skin)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 1 whole suckling lamb, about 7 lb (3.2 kg), split or butterflied (ask butcher to prepare)
- 2–3 tbsp (30–45 ml) rendered pork lard or olive oil
- 2 tsp (10 g) coarse sea salt, plus more to taste
- 6 cloves garlic, crushed
- 1 cup (240 ml) dry white wine or water
- 2 sprigs fresh rosemary or thyme (optional)
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Pat the lamb dry inside and out. Rub the entire surface liberally with the crushed garlic, then with the lard or olive oil.
2. Season the lamb evenly with the coarse sea salt and a little black pepper. Place the lamb, skin side up, on a rack in a roasting pan. Tuck the herbs under the lamb if using.
3. Pour the white wine or water into the bottom of the roasting pan to keep the meat moist during cooking and to collect pan juices for serving.
4. Roast at 400°F (200°C) for 15–20 minutes to develop color, then reduce the oven temperature to 325°F (160°C). Continue to roast, basting occasionally with pan juices, until the meat is very tender and the skin is golden and slightly crisp, about 1.5–2 hours more depending on size.
5. If the skin needs extra crisping at the end, finish under the broiler for 2–4 minutes, watching closely to avoid burning.
6. Remove the lamb from the oven and let rest 10–15 minutes. Carve and serve with pan juices spooned over the meat and lemon wedges on the side if desired.