http://www.villardeciervos.org/navid...as/cordero.htm

This is a recipe for roast leg of lamb. It's from Spain, they call for
patatas instead of papas.

But part of the recipe is missing. It doesn't tell me what to do with
the vinegar, the lemon juice, the pepper, or the white wine. I guess
I'm supposed to add those items to the chicken broth so I can baste the
leg of lamb.

Alternatively, I'm supposed to grease up the vegetables with olive oil
and get them drunk with the wine ;-)

Cordero de Reyes: (Lamb of Kings)

Ingredientes: (Ingredients

1 pierna de cordero (1 leg of lamb)
Tomates (tomatoes)
Patatas (potatoes)
Cebolla (onion)
2 cucharadas de vinagre (2 tablespoons of vinegar)
Agua (water)
4 dientes de ajo (4 cloves of garlic)
Aceite de oliva (olive oil)
Zumo de 2 limones (juice of w lemons)
2 vasitos de vino blanco (2 small glasses of white wine)
Pastilla de caldo (chicken bullion paste)
Pimienta (pepper)
Sal (salt)

Preparación (Preparation

Colocamos la pierna en la placa del horno y la bañamos con aceite de
oliva y sal. Calentamos el horno a 250º.

(We place the leg in an oven pan and we bathe it with olive oil and
salt. We heat the oven to 250 degrees C.

Machacamos el ajo con aceite y se lo ponemos por encima al cordero y lo
introducimos en el horno.

(We grind the garlic with olive oil and we put it over the lamb and we
introduce it to the oven.)

Aparte, ponemos la pastilla de caldo con el agua y lo ponemos a hervir,
para luego ir regando la carne con esta salsa.

(Separately, we put the chicken bullion paste in water and we put it to
boil, to baste the meat with this sauce.)

En otra placa de horno, colocamos las patatas troceadas con el tomate,
la cebolla y el aceite y pasamos a hornearlo, hasta que estén tiernas.

La carne estará lista a la hora y media.

(In another oven pan, we place the cut up potatoes with the tomato, the
onion and the olive oil and we allow it to bake, until tender. The meat
will be ready after an hour and a half.)

"The Galloping Gourmand" > wrote in message
ups.com...
http://www.villardeciervos.org/navid...as/cordero.htm

This is a recipe for roast leg of lamb. It's from Spain, they call for
patatas instead of papas.

But part of the recipe is missing. It doesn't tell me what to do with
the vinegar, the lemon juice, the pepper, or the white wine. I guess
I'm supposed to add those items to the chicken broth so I can baste the
leg of lamb.

Alternatively, I'm supposed to grease up the vegetables with olive oil
and get them drunk with the wine ;-)

Cordero de Reyes: (Lamb of Kings)

Ingredientes: (Ingredients

1 pierna de cordero (1 leg of lamb)
Tomates (tomatoes)
Patatas (potatoes)
Cebolla (onion)
2 cucharadas de vinagre (2 tablespoons of vinegar)
Agua (water)
4 dientes de ajo (4 cloves of garlic)
Aceite de oliva (olive oil)
Zumo de 2 limones (juice of w lemons)
2 vasitos de vino blanco (2 small glasses of white wine)
Pastilla de caldo (chicken bullion paste)
Pimienta (pepper)
Sal (salt)

Preparación (Preparation

Colocamos la pierna en la placa del horno y la bañamos con aceite de
oliva y sal. Calentamos el horno a 250º.

(We place the leg in an oven pan and we bathe it with olive oil and
salt. We heat the oven to 250 degrees C.

Machacamos el ajo con aceite y se lo ponemos por encima al cordero y lo
introducimos en el horno.

(We grind the garlic with olive oil and we put it over the lamb and we
introduce it to the oven.)

Aparte, ponemos la pastilla de caldo con el agua y lo ponemos a hervir,
para luego ir regando la carne con esta salsa.

(Separately, we put the chicken bullion paste in water and we put it to
boil, to baste the meat with this sauce.)

En otra placa de horno, colocamos las patatas troceadas con el tomate,
la cebolla y el aceite y pasamos a hornearlo, hasta que estén tiernas.

La carne estará lista a la hora y media.

(In another oven pan, we place the cut up potatoes with the tomato, the
onion and the olive oil and we allow it to bake, until tender. The meat
will be ready after an hour and a half.)

--------------------

My oven is unable to reach the near 500f that your 250C calls for, and if it
did, I would end up with charcoal meat and potatoes. Maybe that's why so
much oil to continue covering the meat... but that would singe the hair of
the back of your hand.

One hour and a half at that temperature will certainly char the whole thing.

Something is wrong here. Everything else makes sense and should turn out a
great roast.
But without tortillas and salsas on the side to compliment the roast,
there's not much that's Mexican about it.

Wayne