9 de diciembre de 2025

Savor the Traditional Spanish Flavors of Cordero Lechal al Horno Prepared in Olla GM

There’s nothing quite like the taste of traditional Spanish cuisine, and one dish that truly captures the essence of Spanish flavors is Cordero Lechal al Horno. This succulent roasted lamb dish is a staple in Spanish households, especially during special occasions and holidays. The tender and juicy meat, flavored with aromatic herbs and spices, is a true delight for the senses. In this recipe, we will show you how to prepare Cordero Lechal al Horno using the Olla GM, a versatile and efficient kitchen appliance that will make the cooking process a breeze. So, let’s dive into the world of Spanish cuisine and savor the delicious flavors of Cordero Lechal al Horno!

Ingredients:

1 whole Cordero Lechal (baby lamb), approximately 3-4 kg

4 cloves of garlic, minced

1 tablespoon of fresh rosemary, chopped

1 tablespoon of fresh thyme, chopped

1 tablespoon of paprika

Salt and pepper to taste

1/2 cup of olive oil

1 cup of white wine

1 cup of chicken broth

1 lemon, sliced

Preparation:

Preheat the Olla GM: Start by preheating your Olla GM on the «Bake» setting at 180°C.

Prepare the lamb: Rinse the Cordero Lechal under cold water and pat it dry with paper towels. Make small incisions all over the lamb using a sharp knife.

Season the lamb: In a small bowl, mix together the minced garlic, chopped rosemary, thyme, paprika, salt, pepper, and olive oil. Rub this mixture all over the lamb, making sure to get it into the incisions.

Roast the lamb: Place the seasoned lamb in the preheated Olla GM and roast for 30 minutes, until it starts to brown.

Add the liquids: Pour the white wine and chicken broth over the lamb, and add the sliced lemon on top.

Continue roasting: Cover the Olla GM with the lid and continue roasting the lamb for another 2 hours, basting it occasionally with the pan juices.

Check for doneness: To check if the lamb is done, insert a meat thermometer into the thickest part of the meat. It should read 65-70°C for medium-rare or 75-80°C for medium.

Rest and serve: Once the lamb is cooked to your desired doneness, remove it from the Olla GM and let it rest for 15-20 minutes before carving. Serve the Cordero Lechal al Horno with the pan juices as a delicious sauce.

Now that you have mastered the art of preparing Cordero Lechal al Horno in the Olla GM, you can impress your family and friends with this traditional Spanish dish. The tender and flavorful meat, infused with herbs and spices, will transport you to the sunny streets of Spain with every bite. So, gather your loved ones around the table, pour a glass of Spanish wine, and savor the rich and authentic flavors of Cordero Lechal al Horno. ¡Buen provecho!