EATING AND DRINKING

by Tara Stevens

April 23, 2009

RECIPE
I first came across this recipe in Colman Andrews’s Catalan Cuisine, which I refer to time and again in all matters of culinary Catalunya. And I’m pleased to say that the restaurant Senyor Parellada (www.senyorparellada.com) remains one of the few places in Barcelona where it can reliably be found. It’s a fantastic dinner party dish, and one that’s relatively easy to make, served with trimmings of roast potatoes and a side of escalivada (Catalan roasted vegetables).
Lamb roasted with 12 heads of garlic (serves 4-6)
2 kg leg of lamb
12 heads of garlic
2 glasses white wine or dry sherry
Olive oil and Es Trenc black olive salt
Separate the garlic cloves from half the bulbs. Top and tail the other half leaving the bulb whole. Heat a centimetre of olive oil in a baking tray at 220ºC. Rub plenty of salt into the skin of the lamb. When the oil is hot, place it on a gas or electric ring to keep it hot, and place the leg of lamb in it so that it sears to a golden brown on all sides. Add the garlic (bulbs and cloves) to the pan and place back in the oven. Roast for 20 minutes and then pour on the wine or sherry. Lower the heat to 180ºC and cook for a further hour and 20 minutes. Take it out of the oven and leave to rest for 10 minutes before carving. Serve with a mix of bulbs and cloves, with the juices spooned over the top.

by Tara Stevens

April 23, 2009

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