This recipe for "Cerdo Asado, Estilo Castellano" is adapted from Penelope Casas' "The Foods and Wines of Spain," this Castilian style roast lamb is typical of the roasted meats prepared in wood fired ovens, and served in posadas (Inns) for centuries. Family rating: 4.0, David's rating 4.0.

3-1/2 Pound Leg Of Lamb	1 Bay Leaf
2 Tablespoon Olive Oil	2 Sprigs Parsley, Fresh
Kosher Salt	2 Tablespoons Red Wine Vinegar
Pepper, Fresh Ground	2 Teaspoon Rosemary, Freshly
1/4 Teaspoon Paprika	-Minced (or 1/4 Tsp Dried)
1 Clove Garlic, Crushed	1/4 Teaspoon Oregano
2 Cups Water	1/4 Teaspoon Ground Cumin
2 Cloves Garlic, Peeled	1 Lemon, Juiced
3 Slices Onion

Rub the lamb with olive oil and crushed garlic, then sprinkle with the salt, pepper, and paprika. If the lamb has been boned, you may wish to roll and tie it to form a roast.

Start a fire in the Kamado using oak or maple lump charcoal and bring the temperature to 450 degrees F. Place the lamb over a drip pan in the Kamado, and roast for 15 minutes. While roasting, bring the remaining ingredients to a boil in a saucepan, then reduce heat to a simmer.

Remove the roast from the Kamado, and immediately turn down the dampers to establish a new temperature of 350 degrees F. Pour 1/2 cup of the liquid over the roast, and return to the Kamado. Continue simmering the liquid in the sauce pan, using it to occasionally baste the roast. Cook meat to an internal temperature of 140 degrees F for rare, or 145 degrees F for medium, approximatley 12-20 minutes per pound of meat.

Slice meat and serve with the remaining sauce.