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Roast lamb by Martín Berasategui

Roast lamb by Martín Berasategui

Are you throwing a special gathering this holiday? Surprise your guests with this roast 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
  • 350 ml water
  • Salt and pepper

For the salad:


  • 4 chicory
  • 1 red apple

For the salad dressing (aka Blue Cheese Vinaigrette):


  • ¾ cup La Española Organic Extra Virgin Olive Oil
  • 50 ml apple 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 it 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 for 1 hour, spraying it with the juice that it releases every 15 minutes.
  5. Once the hour has passed, turn the lamb and roast it for another 60 mins, 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 using a blender.

For the salad:


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

Serve the roasted lamb with chicory salad and enjoy! 

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