Dinner · 170 min · spanish

Lechazo Asado

A Spanish dinner built around quartered suckling lamb and lard — on the table in 170 minutes. The macros do the talking: 54g protein, 8g carbs, and 60g fat in every 790-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 4 lbs Quartered suckling lamb
• 2 tbsp Lard
• 1 head Garlic
• 1/2 cup White wine
• 1 cup Water

Steps

1. Rub the lamb all over with salt, lard, and crushed garlic; set it on a rack in a clay roaster with the wine and water below.
2. Roast at 375°F (190°C) for 30 minutes, turn the pieces, and roast 30 more — Castilian lechazo cooks low and slow in its own steam.
3. Raise the heat to 450°F (230°C) for the final 15 minutes to crackle the skin.
4. Rest 15 minutes before serving.
5. Serve with a simple green salad; nothing on the plate should compete with the lamb.

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