---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Roast Lamb, Castilian Style
 Categories: Meat
      Yield: 6 Servings
 
      3 lb Leg Of Lamb
      2 T  Olive Oil
           Kosher Salt
           Pepper,Fresh Ground
    1/4 t  Paprika
      1 ea Garlic,Crushed
      2 c  Water
      2 ea Garlic,Peeled
      3 sl Onion
      1    Bay Leaf
      2    Parsley,Fresh
      2 T  Red Wine Vinegar
      2 t  Rosemary,Freshly Minced (or
           -1/4 Tsp Dried)
    1/4 t  Oregano
    1/4 t  Ground Cumin
      1    Lemon,Juiced

[Note: 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.]
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.

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