Ingredients (serve 4):
- 2 kg Young lamb
- 1 kg Potatoes
- 100 gr White Lard
- 5 Garlic
- ½ l White wine or ale
- Finely chopped thyme or Rosemary
- Parsley
- Salt
- Extra Virgin Olive Oil
Preparation:
Put some olive oil spoons in an oven tray. Peel and cut the potatoes (in slices, not very thin or very thick) and spread them over the whole tray. Put the young lamb (as a whole piece or chopped) on the potatoes always leaving the inner part of the meat up. Melt the lard and pour it over the young lamb, the same with the white wine or ale, rosemary or thyme and, finally, add salt.
Heat the oven at least ten minutes before and place the oven ray with everything at 220º during an hour. To keep it succulent, add juice when needed.
After an hour turn the young lamb, adding (on the top) a sauce made of garlic, parsley and a bit of olive oil and water. If at this point the potatoes are tender, remove them and put them in a dish.
Put into the oven the young lamb again and keep it for half an hour more (checking if it is ready before) Gratin it on the top at the end, to get it crispy but not too much to ruin the cooking.
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