This recipe comes to us from the Posada de la Villa restaurant in Madrid.
1 shoulder of lamb (ca. 1200g)
5 garlic cloves
5 marinated bell peppers
200g Burgos blood sausage
100g Iberian ham
Salt the lamb on both sides and place in an ovenproof dish. Roast for 15 minutes at 250 degrees Celsius, then about an hour at 190 degrees Celsius, turning occasionally.
Meanwhile, slice the garlic and put in a pan with hot oil. Add a pinch of salt, a pinch of sugar and the peppers. The oil should completely cover the peppers. Fry for about five minutes.
Cut the blood sausage into 1½ centimeter thick slices. Fry in another pan for about five minutes.
Slice the ham thinly, put everything onto a plate and serve as tapas.
Juice the lemon and mix with 400 mls of water.
Take the lamb out of the oven and put on the plate with two spoonsful of stock. Serve.