How to Make: Milk-fed Lamb Leg

This ‘pata de cordero lechal’ with garlic & rosemary butter is yet another example of a simple yet delicious dish

After a small hiatus during March and April it’s so great to be back on the blog bringing you another recipe, Fazendeiros.

The goal our Executive Chef Fran sets for himself every time he creates a new recipe to share with us all is always Simplicity. Delicious, flavourful dishes do not need to be overcomplicated. They can, of course, and we love those too, but when we cook at home for ourselves or our families we want to have recipes at hand that do not need lots of ingredients and/or a special trip to the market/supermarket; especially right now.

This particular leg of lamb is called ‘Cordero Lechal‘ and comes from animals who are only fed with maternal milk, reared in a natural environment and slaughtered at an age of 35 days, resulting in really tender meat of pearl white and pink in colour. Each animal is individually identified and the rearing, slaughtering and manipulation of all animals is strictly regulated. You’ll be able to see Corderos Lechales bring a certificate confirming they are such. The one we used for this recipe comes from Castilla La Mancha, Spain.

Let’s go back to the recipe. To accompany this dish Fran suggested smashed potatoes roasted with olive oil, butter, rock salt and rosemary, and I also roasted some baby carrots using the same condiments.

Ingredients

(Serves 2 to 4)

1 leg of lamb of around 750g
50g butter
1 garlic clove
1 rosemary stalk
1tsp salt
1/2tsp black pepper

1. Start by softening the butter; either take it out of the fridge an hour before you start the preparation or put it in the microwave for a few seconds.

2. Then chop the rosemary and garlic and combine these plus the salt and pepper with the butter in a small bowl.

3. Place the lamb leg with the skin side up and rub the butter mixture on top. Massage a little with your fingers to spread it evenly.

4. We now need to wrap the lamb leg with cling film, and we need to do this so it’s quite tightly wrapped. This is because we need all the juices released during the cooking process to stay inside.

5. Once you wrapped it a few times with cling film and you’re happy with how tight it is, we now need to wrap it in foil to protect during cooking.

Make sure cling wrap is tight, then wrap in foil

6. At this point you can keep it like this for a couple of days in the fridge if you don’t need to cook it straight away. To cook it pre-heat your oven at 120 to 130 degrees celsius, then place your lamb leg in a tray in the centre of the oven for 3 to 3.5 hours.

7. To finish it remove all the wrapping and then place it under the grill for 5 minutes.

The result you’ll see is the most tender of meats pulling off the bone really easily. The meat will be juicy and full of flavour thanks to the garlic and rosemary butter. As we said before we accompanied it this time with smashed potatoes and roasted baby carrots, but you can have your favourite side with it.

If you get to make it (and hopefully you’ll love it as much as we did) don’t forget to share your pictures with us over on social (Twitter/Instagram/Facebook). You can also see me making it live with Fran’s help on this video over on our IGTV.

Until next time, Fazendeiros!

Tomás