Picanha de Cordeiro

Picanha de Cordeiro is a succulent and flavorful lamb dish that captures the essence of Brazilian barbecue with a Kosher twist. Marinated to perfection and grilled, it offers a delightful blend of spices and tender meat, perfect for any gathering.

Ingredients

• Lamb picanha (rump cap) - 500 grams
• Kosher salt - 2 teaspoons
• Black pepper - 1 teaspoon
• Garlic powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Fresh rosemary - 1 tablespoon, chopped
• Fresh thyme - 1 tablespoon, chopped
• Lemon - 1, juiced
• Red bell pepper - 1, for serving
• Fresh parsley - for garnish

Steps

1. Begin by preparing the marinade. In a bowl, mix the olive oil, lemon juice, garlic powder, chopped rosemary, chopped thyme, salt, and black pepper.
2. Place the lamb picanha in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.
3. Preheat your grill to medium-high heat. If using charcoal, let it burn until the coals are covered with white ash.
4. Remove the lamb from the marinade and let any excess marinade drip off. Discard the marinade.
5. Place the picanha on the grill, fat side down, and grill for about 5-6 minutes until nicely browned. Flip the meat and continue grilling for another 5-6 minutes for medium-rare, or adjust the time based on your desired doneness.
6. Once cooked, remove the lamb from the grill and let it rest for 5 minutes before slicing against the grain.
7. Serve with grilled red bell peppers and garnish with fresh parsley.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in essential vitamins and minerals, such as iron and zinc, important for immune function.

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