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| 25 cl of olive oil
2 cloves of garlic 5 teaspoons of paprika 1 tablespoon of fat Salt, pepper 1 kg of suckling Recommended wines: Alsace, Pinot noir |
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| Preheat oven to 180°C.
Peel and mince the garlic. In a saucepan, melt the fat. In a bowl, mix the garlic, oil, fat and paprika. Add salt and pepper. Using a brush, brush the interior and exterior of the suckling. Skewer the suckling and place in the oven on a roasting-jack for 40 minutes at 180° C. For the last 10 minutes increase the heat to 220° C. While cooking, brush the exterior of the suckling every 10 minutes being careful not to burn yourself. |
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