The entreasado suckling lamb is a variety of roast suckling lamb very popular in the land of Castilla y León. Traditionally and as in the case of roasted suckling lamb, it is made in a wood oven, in clay pots.
Season the suckling lamb, heat part of the oil and fry on both sides until it reaches a golden hue about ten minutes on each side, always over low heat.
In another saucepan, heat the rest of the oil and fry the onion and tomato. After it is well sautéed, add a mash with the garlic, parsley, white wine and a little vegetable broth (or failing that, water), which are then incorporated into the lamb to simmer for a few more minutes.