Spanish Baby Lamb Recipe

Divya: Baby milk-fed lamb is a Spanish specialty that can be enjoyed all over the country. I am Divya Gugnani in Aragon Spain at Restaurante Brujas de Becquer named after the famous Spanish writer. Here, they serve a Tenasco le Chao, a mouth watering baby milk-fed lamb that you do not want to miss so let us go behind the burner and meet the chef. So, I am here with executive chef Javier La Torre De Miguel, Javier, this looks like a beautiful piece of lamb. We are making Lechazo al Horno, right? And this lamb is actually only been fed by its mother’s milk so it is a small baby lamb that is ready to be eaten so you are going to cut it up for us. So first, we are going to cut off the legs with a nice boning knife, sharp one, okay that is good. And you want to cut off the hind. Lots of salt, we are going to season it really nicely, put it all over, good okay and put it in here. Just in three pieces one, two, three and then this is some fat right? Javier: Right. Divya: And this is lamb fat and we are just going to add that a little bit of fat so that when it cooks, it will become nice and juicy and tender and some water, is that enough? So now, it is ready to go in the oven? And this is a 185 degrees Celsius and we are going to put our little baby lamb in there for 350 degrees Fahrenheit and about 180 Celsius and we are going to put our baby lamb in there to roast on one side for about 35 minutes. After 35 minutes, we are going to flip the side and get it nice and juicy and crisp and get that golden color. So now, our baby lamb is ready. So, Javier is going to take out and look at that it is beautifully golden brown. It has got that gorgeous golden brown color and I am ready to eat it. So, we are going to have the Fagus wine which is a 100% Vernaccia and it is an 85% Vernaccia grapes in this bottle in particular, come from 2006 but it is actually a blend of three vintages, no meal is complete without a nice glass of wine. We are going to taste this, smells beautiful, lots of dark fruit, very fruit forward. Javier: [Foreign Language] Divya: Super smooth on the palate, very soft tannins, it is good you like it? Of course that says it all. Now, let us see how the food is. The wine is good we know that, okay thank you. You are going to do the honors. Javier: [Foreign Language] Divya: Are you ready to have your lamb? Javier: [Foreign Language] Divya: Okay let us do it. Javier: [Foreign Language] Divya: It is so juicy, very tender, like melts in your mouth. The skin is nice and crispy too. Javier, you acted yourself so cheers. Thanks so much Javier for your milk-fed lamb. Stay tuned to Behind the Burner where we give you the tips, tricks and techniques that are lighting the culinary world on fire. Female: For the recipe, Q and A, photos and more, visit behindtheburner.com.