Ojeda’s Roasted Lamb

I ate dinner at a restaurant called Ojena, which, in Burgos, Spain, is something of an institution, open for around a hundred years ago. I ordered the house speciality, something the region is know for: suckling lamb roasted in a wood fired oven.

Ojenda, with its white table cloths and black coated waiters, feels upscale, but on this Monday night the dining room was almost empty. The lights were bright and I was seated in an odd corner beside the entrance.

The service was friendly and prompt with lots of polite talk. The house red wine was light, dry and refreshing. When the food came I got exactly what I ordered, a big hunk of meat. My waiter brought the whole hind quarter of a kid lamb and asked, in Spanish, if I wanted it separated, which I did. He brought around a basket of bread rolls, from which you can choose liberally. The bread was fresh, the lamb was savory and tender enough to cut with a fork. If I had a second chance I would order the house soup and have something to pair it it with. At the end of the meal I ordered the house special again, the puff pastry cream cake, a layer upon layer of flat flakey pastry sandwiching a rich white cream. Delicious!

All together it came to about 40 Euros.