Cordero al Romero

Cordero al Romero is a traditional Spanish BBQ dish featuring tender lamb marinated with aromatic rosemary and garlic. Grilled to perfection, this dish boasts robust flavors that celebrate the essence of Spanish cuisine.

Ingredients

• Lamb shoulder - 500 grams
• Fresh rosemary - 4 sprigs
• Garlic - 4 cloves
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1 teaspoon

Steps

1. In a bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, and chopped rosemary to create a marinade.
2. Cut the lamb shoulder into 4 equal pieces and add them to the marinade, ensuring they are well coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
4. Preheat your grill to medium-high heat.
5. Remove the lamb from the marinade and let excess marinade drip off.
6. Place the lamb pieces on the grill and cook for about 8-10 minutes on each side for medium-rare, or until desired doneness.
7. Once cooked, remove from the grill and let the lamb rest for 5 minutes before serving.
8. Serve with a side of grilled vegetables or a fresh salad.

Nutrition

• Calories: 450
• Protein: 45 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High-quality protein source for muscle repair and growth.
• Rich in essential vitamins and minerals like iron and zinc.

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