Master the Art of Cooking Cordero Lechal al Horno with Olla GM: A Step-by-Step Guide
Master the Art of Cooking Cordero Lechal al Horno with Olla GM: A Step-by-Step Guide
Are you ready to impress your friends and family with a delicious and tender roasted lamb dish? Look no further! In this step-by-step guide, we will teach you how to perfectly cook Cordero Lechal al Horno using an Olla GM. This traditional Spanish recipe will leave everyone asking for seconds!
Ingredients:
- 1 whole Cordero Lechal (suckling lamb)
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 1 lemon, juiced
- 4 tablespoons of olive oil
- Salt and pepper to taste
Preparation:
- Preheat your Olla GM to 180°C (356°F).
- Prepare the lamb by rinsing it under cold water and patting it dry with paper towels.
- Make small incisions all over the lamb using a sharp knife. This will allow the flavors to penetrate the meat.
- In a small bowl, combine the minced garlic, rosemary leaves, lemon juice, olive oil, salt, and pepper. Mix well.
- Rub the lamb thoroughly with the garlic and rosemary mixture, making sure to get it into the incisions.
- Place the lamb in the Olla GM, breast side up.
- Cover the Olla GM with its lid and roast the lamb for 1 hour and 30 minutes.
- After 1 hour and 30 minutes, remove the lid and increase the temperature to 220°C (428°F).
- Continue roasting the lamb, basting it with the pan juices every 15 minutes, for an additional 30 minutes or until the skin is crispy and golden brown.
- Remove the lamb from the Olla GM and let it rest for 10 minutes before carving.
- Serve the Cordero Lechal al Horno with your favorite side dishes and enjoy!
This recipe for Cordero Lechal al Horno with Olla GM is a true showstopper. The succulent meat, infused with garlic and rosemary, will melt in your mouth. The crispy and flavorful skin adds the perfect finishing touch. Serve it with roasted potatoes and a fresh salad for a complete meal that will have your guests raving!
