Segovia is famous for her lamb and the grills are traditional, where you eat very well. On this occasion, we are going to prepare a baked lamb recipe in the Segovian style, a dish that, although it sounds complicated, is easy to prepare and is ideal for special occasions such as Christmas holidays. To make this dish and have a good result, the most important thing is to buy a good lamb. Likewise, it must be done calmly and patience, because it is best to prepare the lamb in the oven over low heat and with a long time to be tender and the meat is not dry. Keep reading and discover how to make a traditional baked paletteilla and enjoy.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make a Segovian -style baked palettee: |
| 1 paletilla of lamb 3 potatoes 1 onion 3 teeth of garlic 1 branch of rosemary or thyme 1 pinch of salt 1 jet of olive oil or pork butter 1 glass of water 1 handful of parsley (optional ) |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make a Segovian -style baked palettee:
1. To start with this baked lamb shoulder in your juice, peel the potatoes, cut them in half, peel the onion and cut into pieces. In an oven source put the potatoes and onion. Add salt to the pallet and potatoes. Take a good stream of olive oil or spread the palette with butter, add a rosemary branch. It has a glass of water and baked at 160 ºC with heat up and down about 30-40 minutes.
Trick: The oven tray can be glass or mud, the oven plate is also worth.
2. Prepare a chopped with garlic, parsley and oil. Crush with the blender or pica in the mortar. This step is optional, they do it in some places, in others they put the teeth of whole garlic.
3. After this time, take the tray out of the oven, turn the baked lamb leg and add a little of the garlic sting by the pallet and by the potatoes. Leave another 30 minutes at the same temperature.
4. Remove the tray after another 30 minutes, once again, add more than the garlic chop (optional), add another glass of water if the dry tray is. Put the baked again, raise the temperature to 200 ºC and leave about 30 minutes or until the pallet is brown. Time can vary according to the oven and how the pallet is large. When you see that it is golden and the potatoes are tender, take out the oven tray. To know if the juicy baked lamb palette is ready, check that the meat is detached from the bone.
