Quarter roasted suckling lamb

First of all, the weight of the lamb in the recipe is approximate to what can be eaten, we make a quarter of suckling lamb (it weighed 1760gr) for 4 people, although some people eat a quarter for 2. And as for the kcal of the lamb it must be taken into account that it has a lot of bone and that is not eaten.

Place the quarter of suckling lamb in the oven tray with the inside facing up. Add salt to taste and a spoonful of olive oil distributed throughout the quarter. At the bottom of the tray add a glass of water.

Put it in the preheated oven at 180° with heat up and down.

In a mortar and pestle, make a paste with 3 cloves of garlic, a handful of finely chopped parsley, 2 tablespoons of vinegar and 2 tablespoons of olive oil.

When we see that it begins to brown (after about 20 minutes in my case) open the oven and add half of the majado on top well distributed. Close the oven and let it continue browning (in my case it has been 10 minutes more).

When the lamb is browned, (but be careful not to burn the garlic) open the oven and turn it over to brown it on the other side. If we see that the lamb has begun to shrink, it is better to give it a few cuts. If there is no broth left in the oven tray, add another glass of water.

As before, leave it until it begins to brown (20 minutes in my case). At this point repeat the previous step, add the other half of the mixture on top well distributed.

It only remains to let it finish browning (in my case it was 10 minutes more).

The only complication that this recipe has is the point of the oven, if you leave it too much the lamb will be dry, if you put the oven too strong it will be toasted on the outside and will be raw on the inside. I have put the times and the temperature at which I do it but you have to know the oven of each one.