Our recipes

TRESAL grilling salt

1 leg of lamb
5 spring onions
2 cups of red wine
1.5 kg of potatoes
5 garlic heads
1 red pepper
1 cup of beef stock
Rosemary and grinded black pepper
Olive oil
Tresal medium ground salt

Place spring onions, garlic heads, herbs and red pepper in a roasting tray. Add the cup of beef stock and 1 ½ cup of wine. Season the leg with Tresal medium ground salt and place on a wire rack on top of the vegetables. Roast in the earth oven for 50 minutes. Every 10 or 15 minutes, paint the leg with ¼ cup of red wine and fresh rosemary. Place the diced potatoes in another roasting tray and season with Tresal medium ground salt, olive oil and rosemary. Roast in the oven until golden brown. Serve the lamb and the vegetables together.