Roasted Lamb Riojan Style: A Recipe Not To Be Missed!

Roast lamb can be cooked in a variety of ways, depending on the cut of the meat and the seasoning. The result, however, will always be a delicious dish!

Preparing roast lamb is undoubtedly one of the best ways to bring out the best flavor of this meat. A recipe that stands out for its delicious, traditional and unforgettable flavor.

Find out in this article how to prepare riojana roast lamb step by step, but also some tricks for an excellent result. Read on!

Traditional recipe from La Rioja

The secret to cooking riojana roast lamb lies in part in how the ingredients are matched and in the touch that each will give to the other for the final flavor.

To obtain a delicious dish and in keeping with the tradition of the northern Spanish region of La Rioja, the roast lamb must be subjected to several steps, from the simplest to the most complicated.

Two variations of the same recipe

Some recipe books classify roasted lamb alla riojana as an “extremely simple and fast recipe”. Others, on the other hand, involve more complicated passages and which involve more elements and which, therefore, are more complex. As an example, we will show you 2 variants.

The first option describes a slightly more classic variant regarding the cooking of meat; it requires very few ingredients and a lot of patience. Compared to the other option, it’s packed with history, readjustments, and even Ernest Hemingway’s approval! Yes, of the American writer himself.

We would like to clarify that you will not get confused. By presenting you with 2 variations of the same recipe, we are just showing you that it is possible to prepare the same dish in different ways and according to different needs.

2 recipes to prepare riojana roast lamb

1. Traditional recipe of roasted lamb in Riojan style

Here is the first presentation for this juicy and interesting Spanish dish. The recipe is attributed to the culture and tradition of the inhabitants of La Rioja, who for generations have prepared this recipe almost without making any changes and with very few ingredients. You must arm yourself with patience, to be considered a prerequisite for a successful recipe.

Ingredients:

• 1 thick lamb loin fillet (about 800 g).

• 2 cubes of lard (75 g).
• 2 cups of water (500 ml).
• 1 tablespoon of coarse salt (15 g).

Preparation

1. Start by pouring the water into a large terracotta saucepan.
2. Add a tablespoon of coarse salt and mix a little.
3. Next, add the lamb cut into the saucepan and set aside.
4. In a pre-heated wood oven, place the casserole with the lamb and roast it, skin side down.
5. This phase takes 45 minutes. After this time, you will do the same on the other side for the same amount of time.
6. You will need to grease each side with lard, to prevent it from sticking to the pan.

2. Recipe for roasted lamb shank in Riojan style

The main difference in this variant is the amount of ingredients, in addition to the fact that it contains a lot of vegetables. Aside from that, it is similar to the previous recipe. Below, let’s see in detail the ingredients and the steps to follow.

Ingredients

• 1/2 medium-sized lamb shank (about 1 kilo).
• 2 onions.
• 2 leeks.
• 1 large carrot.
• 1 bay leaf.
• 3 tablespoons of extra virgin olive oil (45 ml).
• 1 tablespoon of ground black pepper (15 g).
• 2 tablespoons of coarse salt (30 g).
• 1 spicy salami.
• 1 cup of bacon (150 g)
• 3 cloves of garlic.
• 1 tablespoon of wheat flour (15 g).
• 2 tablespoons of chopped red pepper.
• 2 sprigs of fresh parsley.
• 3 elongated green chillies.

Preparation

1. Start preparing the recipe by filling a large saucepan with plenty of water, and put it on the stove with the flame on high.
2. You will begin to cook the following ingredients, adding them gradually into the pot: lamb shank, leek, carrots, bay leaf, pepper and salt, cooking for 30 minutes.
3. At this point, lower the heat and turn it off when the meat has become tender. Set aside.
4. In a pan, add the tablespoons of olive oil and cover everything with the pancetta, always over a low heat, until the latter begins to spread its aroma.
5. Add half of the spicy salami cut into pieces and leave to brown for a few minutes.
6. Try to eliminate as much fat as possible from the pan and add a tablespoon of flour. Then add the chillies, the tomato and, finally, the cups with the broth from the shank.
7. Prepare a simple and quick sauce, adding salt and pepper if necessary.
8. Bring the sauce to a boil, but turn the heat down to get the desired result.
9. When the sauce is ready, spread it on the lamb shanks and put it back on the stove for 25 minutes, over a very low flame.
10. After the indicated time interval, your recipe for roast lamb a la riojana is ready.