Ingredients to make Lamb a la sepulvedana:
- 1 piece of boneless lamb rib
- 2 lemons
- 2 garlic cloves
- 1 bay leaf
- 1 onion
- 4 sprigs of fresh or dried parsley
- 1 glass of water
- 1 pinch of salt
- ½ glass of olive oil
- 2 tablespoons of Vinegar
How to make Lamb a la sepulvedana:
- The first thing we have to do to cook this lamb a la sepulvedana is to prepare all the ingredients that we are going to need.
- Next, we paint the lamb all over the surface with olive oil, salt it and put it in the preheated oven at 220º C.
- We put a saucepan on the fire, add the glass of water, the bay leaf, the sprigs of parsley, the half peeled onion already cut into several pieces, the two unpeeled garlic cloves, the juice of the lemons, the two tablespoons of vinegar and a little salt. We let it cook for 8 or 10 minutes.
- Once cooked, we strain the broth from the oven-baked sepulvedana lamb and reserve it for later.
- When the lamb has been in the oven for 15 minutes, we lower the temperature to 180º C, we pour the broth over it, and every 15 minutes we sprinkle the lamb with the broth and the fat that it releases on the tray, mixing the broth from the tray with the fat. The tray should never be dry.
- When the lamb a la sepulvedana has been baked for about 40 minutes, turn it over so that it browns on all sides and continue basting it with the broth until it is tender. This will take about an hour and a half to 2 hours, depending on the oven and the lamb
- Once well cooked, we serve the lamb a la sepulvedana and accompany it with some fried or roasted potatoes.
