1 leg of lamb, weighing 3 1/4 lb
2 tsp oil
3 oz flour
1 quart milk
7 oz Cabrales cheese
1 oz coriander
Olive oil for frying
1 sprig parsley
Honey for the garnish
Bone the lamb and tie up with string and roast at 350 degrees F for 5 minutes. Remove from the oven and leave to cool.
Make a béchamel sauce with the oil, flour and milk. Add the cheese and the finely-chopped coriander and season with salt and pepper.
Cut the lamb into slices slightly less than half an inch thick and dip in the béchamel sauce. Place on an oiled metal sheet and refrigerate. When the lamb is cold, dip each slice first in egg then breadcrumbs and fry in very hot oil. Drizzle with honey and serve with fried parsley.
Recipe courtesy of Spain GourmeTour magazine.