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Mi receta favorita de CORDERO LECHAL AL HORNO

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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Recipe Information

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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.

SpanishESmain
120 min
hard
4 servings
Servings4
1/2 cordero lechal (3.700 kg aprox)
sal
pimienta negra
aceite de oliva virgen extra
1 cdta sal
40 ml aceite de oliva virgen extra
25 ml vinagre
30 ml vino blanco
4 cdtas chimichurri
1/2 cdta ají molido o chile rojo
16 patatas de asar
zanahorias confitadas al romero

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.

1

Preheat the oven.

2

Season the half lamb with salt and black pepper.

3

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.

4

Marinate the lamb with the prepared sauce.

5

Place the lamb in the oven to roast.

6

Prepare the side dish of 16 roasting potatoes and rosemary confit carrots.

Cooking Techniques

roasting

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

milk

Also Known As

Roast Suckling Lamb
Local Name: Cordero lechal al horno

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