Roast Baby Lamb
|Lamb shoulder/Spring lamb||3 Pound (1.5 Kilogram)|
|Freshly ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), peeled|
|Red rioja||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
Season lamb with salt and pepper, and rub with garlic.
Place in an earthenware pan, and add wine.
Bake in a prc-heated oven, 200°C/Gas Mark 6/400°F, for 20 min., then reduce temperature to 180°C/Gas Mark 4/350°F, for remaining time, about 45-60 min., or until lamb is browned on the outside and very tender.
Baste with pan juices from time to time.
Servestraight from earthenware pan, and tear into pieces at the table with knife and fork.