In the middle of winter and with the cold, there is nothing like a warm, homemade recipe to warm you up. And, if we talk about the warmth of the fire and the comfort of a wood-burning oven, the plan becomes perfect!
En Hornosdeleña.comWe bring you a recipe designed for these days when all you want is good food and good company:
Imagine a juicy lamb, with golden, crispy skin, surrounded by tender potatoes and carrots that have absorbed all those flavorful juices. If your mouth is watering just thinking about it… Keep reading! Because you are about to discover one of our best wood-fired oven recipes!
Recata of lamb roasted in a wood oven with herbs and seasonal vegetables.
Cooking in a wood-fired oven is quite an experience! It's not just the food, it's the process: lighting the fire, feeling the heat, and waiting patiently while the aromas fill the house. It's like going back to the roots, where time and patience are the best kept secrets.
Ingredients (for 6 people)
- 1 leg of lamb (2-3 kg)
- 4 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 3 Bay leaves
- 1 tablespoon paprika
- 2 tablespoons of extra virgin olive oil
- 250 ml dry white wine
- 500 ml of meat broth or water
- Coarse salt and black pepper to taste
For the garnish vegetables:
You can choose the vegetables to your liking, but at Hornosdeleña.com we'll tell you what our favorite side dish is for this time of year.
- 4 medium potatoes, cut into wedges
- 3 carrots, thickly sliced
- 2 red onions, quartered
- 1 bulb fennel, sliced
- 200 g mushrooms (optional)
- 3 tablespoons olive oil
- Salt, pepper and a pinch of nutmeg
Steps forward
- Preparing the wood oven:
Start by heating the wood oven with enough time to reach a constant temperature of approximately 200 °C. Keep the embers alive on one side for indirect heat. - Preparation of lamb:
Wash the leg of lamb and dry it well with kitchen paper. Make small cuts on the surface and insert pieces of garlic, rosemary and thyme into each one. Brush with olive oil, season with salt, pepper and sprinkle sweet paprika all over the meat. - Marinade and cooking:
Place the lamb in a crockpot or a cast iron pan. Add the bay leaves, white wine and part of the broth. Cover the pan with aluminum foil to retain the initial moisture during cooking. - Cooking in a wood oven:
Place the crockpot in the oven, with the help of some high temperature gloves, making sure the heat is not direct. Cook for 1.5 to 2 hours, basting the meat with its own juices every 30 minutes and adding more stock if necessary. Remove the foil in the last 30 minutes to brown the skin. - Preparing the garnish:
While the lamb is cooking, toss the vegetables with olive oil, salt, pepper and nutmeg. Place them on a separate tray and roast in the oven for 40-50 minutes, stirring halfway through cooking.
Presentation at the table
- Place the lamb on a rustic board and garnish with fresh rosemary sprigs.
- Serve the roasted vegetables in a crockpot to give a traditional touch.
- Serve with a sauce made from the roast juices reduced over low heat.
Tips for serving and enjoying the recipe:
- For a more elegant presentation, slice the lamb in front of your guests.
- And don't forget to accompany the meat with a good robust red wine such as a Rioja or Ribera del Duero! It will help enhance the flavours.
If you're having a get-together with friends or family and you want the meal to be a resounding success, look no further! This recipe is easy, delicious and will leave everyone licking their fingers. Let's get to work!
*If you want to accompany your recipe with a good rustic wood-fired bread Don't miss our authentic recipe homemade! You have the recipe in full in this link: https://hornosdelena.com/como-hacer-pan-rustico-al-horno-de-lena/