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Aventura culinaria - Cordero al palo

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Movistar Plus Perú
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Recipe Information

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Cordero al Palo

Cultural Context

Cordero al Palo, or 'lamb on a stick,' is a traditional dish from the Andean region of Peru, often prepared for festive occasions and gatherings. This dish showcases the rich flavors of marinated lamb, slow-cooked over an open flame, which is a culinary practice deeply rooted in Peruvian culture. It is a centerpiece at celebrations, symbolizing hospitality and community. In modern times, variations have emerged, with different meats and marinades being used, but the essence of the dish remains a beloved part of Peruvian heritage.

PeruvianPEmain
180 min
hard
6 servings
Servings4
whole lamb
garlic
cumin
paprika
black pepper
salt
olive oil
rosemary
white wine

whole lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

1

Prepare the whole lamb by cleaning it and removing excess fat.

2

Marinate the lamb with garlic, cumin, paprika, black pepper, salt, olive oil, and rosemary for at least 4 hours.

3

Preheat the grill to medium-high heat.

4

Skewer the marinated lamb onto a spit.

5

Place the spit over the grill, ensuring it is secure and balanced.

6

Cook the lamb, turning occasionally, until browned and cooked through, about 2-3 hours.

7

Baste the lamb with a mixture of white wine and olive oil every 30 minutes.

Cooking Techniques

marinatinggrilling

Equipment Needed

grillspit

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Also Known As

Cordero al Palo a la BrasaCordero a la Vara

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