Teresa's Recipes
Cordero al Horno
Cordero al Horno is a quintessential Spanish dish that brings the rustic charm of traditional Spanish cuisine to your dining table. This savory roasted lamb is infused with aromatic garlic and fragrant rosemary, creating a delightful symphony of flavors that will tantalize your taste buds. Perfect for family gatherings or festive celebrations, this dish not only offers a satisfying main course but also a taste of Spain's rich culinary heritage. Let the tender, juicy lamb melt in your mouth, paired with a glass of robust red wine for a truly unforgettable meal.
Ingredients
- 1 (about 4-5 lbs) Leg of lamb
- 6, minced Garlic cloves
- 2-3 sprigs Fresh rosemary
- 1/4 cup Olive oil
- 1 teaspoon, or to taste Salt
- 1 teaspoon, or to taste Black pepper
- 1 cup White wine
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 30g
- Carbs: 2g
- Protein: 40g
- Sodium: 600mg
- Sugar: 0g
Instructions
- Preheat your oven to 180°C (350°F).
- In a small bowl, combine the minced garlic with olive oil, salt, and black pepper to create a flavorful marinade.
- Rub the marinade all over the leg of lamb, ensuring to work it into every nook and cranny for maximum flavor.
- Place the sprigs of fresh rosemary on top of the lamb, allowing their aromatic oils to infuse during cooking.
- Transfer the seasoned lamb to a roasting pan and pour the white wine into the bottom of the pan to keep the meat moist and add depth to the flavor.
- Roast the lamb in the preheated oven for about 2 hours, or until it reaches your desired level of doneness, basting occasionally with the pan juices.
- Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before carving. This will ensure the juices redistribute, making the meat even more tender.
- Slice the lamb and serve it on a platter, garnished with additional rosemary if desired.
Tips
- For a twist on flavor, consider adding lemon zest or thyme to the marinade.
- Pair the lamb with roasted vegetables or a fresh Mediterranean salad for a complete meal.
- Leftover lamb makes excellent sandwiches or can be diced for use in stews.