Roast Lamb (Cordero Asado)

Ingredients

• 1 suckling lamb, half-weaned
• vinegar
• oil
• salt
• pepper
• oregano
• cumin
• 2 heads onion, ground
• 2 cloves garlic, ground
• the lamb's liver, well cooked
• the lamb's tongue, well cooked
• hard-boiled eggs, finely chopped
• 2 dozen peanuts (maní), roasted and ground
• almonds
• raisins
• olives
• butter
• pepper
• salt
• pickled gherkins
• lettuce hearts
• seasoned oil and vinegar
• tomato sauce

Instructions

1. Skin, open, and wash a half-weaned suckling lamb.
2. Marinate three hours in vinegar, oil, salt, pepper, oregano, cumin, and two heads of onion and two cloves of garlic ground together.
3. Make the filling: well-cooked lamb liver and tongue in a hash, chopped hard-boiled eggs, two dozen roasted ground peanuts (maní), almonds, raisins, and olives.
4. Cook the filling in a pan with butter, pepper, and salt, stirring five minutes to bind; remove from heat.
5. Lift the lamb from the marinade, wipe dry, and stuff with the filling.
6. Sew it closed, brush with butter, set on a buttered tin, and bake in a moderately hot oven (it takes a good while).
7. Serve with pickled gherkins and lettuce hearts dressed with seasoned oil and vinegar.
8. Serve the head and trotters, marinated the same way and long cooked, in tomato sauce.