Aventura culinaria - Cordero al palo
Recipe Information
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.
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.
Prepare the whole lamb by cleaning it and removing excess fat.
Marinate the lamb with garlic, cumin, paprika, black pepper, salt, olive oil, and rosemary for at least 4 hours.
Preheat the grill to medium-high heat.
Skewer the marinated lamb onto a spit.
Place the spit over the grill, ensuring it is secure and balanced.
Cook the lamb, turning occasionally, until browned and cooked through, about 2-3 hours.
Baste the lamb with a mixture of white wine and olive oil every 30 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAlso Known As
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