The leg of lamb is a traditional dish of Spanish cuisine, particularly popular in the region of Castile-La Mancha. This dish, prepared with marinated lamb leg and then slowly cooked, is incredibly tender and rich in flavor. Its long cooking time allows the meat to become succulent and melt in your mouth. Served with vegetables and olives in oil, the leg of lamb is a main course that will win over all palates.
With a knife, make 8-9 incisions in the meat and insert a small piece of garlic into each slit
Place the meat in a casserole, add the vinegar, olives, onion, carrot, turnip, parsley, sugar, salt, oregano, and pepper
Marinate in the refrigerator for 24 hours, stirring occasionally
Remove the meat from the casserole, discard the fat, and bake at 180 degrees for 2-3 hours
Once cooked, let it rest in the oven for another 15 minutes
Bring the previously set aside marinade to a boil, cover, and simmer 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
Main meat dishes
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 |
