1 young lamb weighing around 3 kg, aged 3 weeks or so
1 sprig of rosemary
4 to 5 cloves of garlic, minced
2 medium onions, chopped
1 handful of fresh parsley, chopped
1/2 cup white wine
1/2 cup water
250g of smoked bacon
salt and black pepper to taste
1 young lamb weighing around 3 kg, aged 3 weeks or so
1 sprig of rosemary
4 to 5 cloves of garlic, minced
2 medium onions, chopped
1 handful of fresh parsley, chopped
1/2 cup white wine
1/2 cup water
250g of smoked bacon
salt and black pepper to taste
Place the rosemary, garlic, onions, and parsley inside the lamb
Sprinkle salt and black pepper over the outside and place it in an earthenware dish
Pour about 1/2 cup of water and 1/2 cup of white wine over the lamb, making sure to cover the bottom of the dish
Add the smoked bacon
Roast in a moderate oven (170°C) for about 1 hour
Turn the lamb over, removing any excess liquid that has formed
Brush the skin with oil and return it to the oven
Continue roasting until the skin is golden brown and crispy
Baste frequently
Allow it to rest for 4 to 6 hours.
