Roast lamb! I think I have the juice of roast lamb running in my veins. Roast lamb is one of the most traditional dishes from the region of Castilla, the center of Spain. It is arid and rocky and mountainous, and tomillo (thyme) grows wild in its hills. My shepherding ancestors ate roast lamb, as did my great great-grandparents, great-grandparents, grandparents… well you get the picture. It is an ancient and treasured dish, and it is eaten with enthusiasm and respect.
In Segovia it is practically an art form. I would argue that the best meal I have ever eaten was at Mesón de Candido, where the roast lamb is so soft and well done that it does not require a knife to cut. My mouth is watering just thinking about it. I still remember dipping the bread into the oily juices at the bottom of the pot.
One note on Spanish roast lamb – it is cooked well done. Today the trend is lamb cooked to a pink doneness, but traditional Spanish lamb is well done. That is how I am going to show you to make it. I hope you like it as much as I do. I guarantee that when you make it, your home will smell like “gloria bendita” or heaven.