The pierna de carnero is a traditional dish of Spanish cuisine, particularly common in the region of Castiglia-La Mancia. This dish, prepared with a marinated leg of lamb and then slowly cooked, is incredibly tender and full of flavor. Its long cooking time allows the meat to become succulent and melt in the mouth. Served with vegetables and olives preserved in oil, the pierna de carnero is a main course that will win over every palate.
With a knife make 8-9 slits in the meat and insert a small piece of garlic into each slit
Place the meat in a casserole, add the vinegar, the olives, the onion, the carrot, the turnip, the parsley, the sugar, the salt, the oregano and the pepper
Marinate in the refrigerator for 24 hours, stirring from time to time
Remove the meat from the casserole, trim off the fat and roast in the oven at 180°C for 2-3 hours
Once cooked, let it rest in the oven for another 15 minutes
Bring the previously reserved marinade to a boil, cover and simmer slowly for 10-15 minutes until the vegetables are tender
Pour this sauce over the meat and serve
Pan
Bowl
Pot
Knife
Store in the refrigerator in an airtight container
Meat main courses
Spagna
| Energy (kcal) | 240.17 |
| Carbohydrates (g) | 0.81 |
| of which Sugars (g) | 0.81 |
| Fat (g) | 18.9 |
| of which Saturates (g) | 9.19 |
| Protein (g) | 14.86 |
| Fiber (g) | 0.18 |
| Sale (g) | 0.27 |
