Ribera del Duero part 4 ~ Molina de Palacios

One thing for sure is that Ribera reds are the perfect accompaniment to the region’s signature dish of lechal al horno, young suckling lamb slow-roasted in an open clay oven, and the best place to have it is at Molina de Palacios in Penafiel.

But before we eat, a little history.  Two rivers, one large, the Duero, and one small, the Duratón meet and define the existence of Penafiel.  The Duratón with its mills, orchards and bridges lies at the heart of the village. The origin of the Penafiel Mill goes back at least to the twelfth century, as recorded in a letter preserved in the diocesan archives of Valladolid.  The original mill burned.  On August 20, 1878 Don Pedro de la Torre Hortigüela acquired the property and rebuilt current structure of the mill.   Fast forward to 1995, the mill was restored and converted into a restaurant where one can enjoy lechazo asado.  Book ahead if you want lamb.

                               Lechazo asado as served

                   

Lechazo asado as demolished