Cordero al Horno

Cordero al Horno is a succulent roasted lamb dish that embodies the rich flavors of Spanish cuisine. This kosher version offers a delightful blend of spices and herbs, making it a perfect centerpiece for any festive occasion.

Ingredients

• Lamb shoulder - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced
• Carrots - 2, chopped
• Onion - 1, chopped
• Potatoes - 300 grams, chopped
• Vegetable broth - 250 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, black pepper, and lemon juice to create a marinade.
3. Rub the marinade all over the lamb shoulder, ensuring it is well coated. Let it marinate for at least 30 minutes.
4. In a roasting pan, place the chopped carrots, onion, and potatoes as a bed for the lamb.
5. Place the marinated lamb shoulder on top of the vegetables in the roasting pan.
6. Pour the vegetable broth around the lamb to keep it moist during cooking.
7. Cover the roasting pan with aluminum foil and place it in the preheated oven.
8. Roast for 1 hour covered, then remove the foil and roast for an additional 30 minutes until the lamb is golden brown and tender.
9. Once done, remove from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition

• Calories: 610
• Protein: 45 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 120 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• Rich source of protein, essential for muscle building and repair.
• Contains healthy fats that are beneficial for heart health.

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