1 lamb of about 2 kg
1 glass of white wine
2 cloves of garlic
In an elongated dish greased with oil, put the lamb and spread it well with oil; then it is seasoned to taste and baked at high temperature; when it begins to brown, it is turned over so that it is done all over the same.
While the lamb is roasting, crush the garlic in a mortar with a little parsley and some peppercorns, add the lemon juice and the same amount of oil, and mix well.
The lamb is spread with this preparation while it is roasting and, when it is well browned — about 45 minutes — it is transferred to a source and set aside to heat.
The casserole where the meat was roasted is cleaned of fat, watered with the white wine, and boiled until the toast is off the bottom.
This liquid is poured over the hot lamb and reserved in the heat until serving time.
It is served plated accompanied with the sauce and with lettuce if desired.