Mi receta favorita de CORDERO LECHAL AL HORNO
Recipe Information
Cordero lechal al horno
Cultural Context
Originating from the pastoral regions of Spain, Cordero lechal al horno is a traditional dish often served during festive occasions and family gatherings. This succulent roast lamb showcases the rich culinary heritage of Spain, where lamb is a staple meat. The dish is celebrated for its tender meat and crispy skin, often enjoyed with seasonal vegetables. In modern times, it has gained popularity beyond Spain, with variations appearing in Mediterranean and Latin American cuisines.
suckling lamb
💰Cheaper: young goat
Young goat is often less expensive and can provide a similar flavor profile.
white wine
🥗Healthier: non-alcoholic wine
💰Cheaper: chicken broth
Chicken broth can add flavor without the cost of wine.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is a more budget-friendly option.
fresh herbs
💰Cheaper: dried herbs
Dried herbs can be a cost-effective alternative.
Preheat the oven.
Season the half lamb with salt and black pepper.
Prepare the marinade with 1 teaspoon of salt, 40 ml of extra virgin olive oil, 25 ml of vinegar, 30 ml of white wine, 4 teaspoons of chimichurri, and 1/2 teaspoon of ají molido or red chili.
Marinate the lamb with the prepared sauce.
Place the lamb in the oven to roast.
Prepare the side dish of 16 roasting potatoes and rosemary confit carrots.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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