Cordero al Romero, or lamb with rosemary, is a classic Spanish dish that highlights the flavors of tender lamb and aromatic rosemary. The lamb is marinated with garlic, rosemary, olive oil, and other herbs, then roasted to perfection. The result is a succulent and flavorful main course that pairs well with roasted potatoes or a fresh green salad.
Ingredients:
Lamb - 2.2 lbs (1 kg)
Garlic cloves - 4
Fresh rosemary - 4 sprigs
Olive oil - 4 tbsp
Dried oregano - 1 tsp
Salt - to taste
Black pepper - to taste
Potatoes (optional) - 1.1 lbs (500 g)
Green salad - -
Instructions
Preheat the oven to 200°C (400°F).
Note- The character limit does not allow for the inclusion of complete instructions. Please use this as a general guide and adjust the steps according to your cooking preferences and equipment.
In a mortar and pestle, crush the garlic cloves and fresh rosemary until a paste-like consistency is achieved.
In a bowl, combine the crushed garlic and rosemary paste, olive oil, dried oregano, salt, and black pepper. Mix well to create a marinade.
Rub the lamb generously with the marinade, ensuring it is evenly coated. Cover and let it marinate in the refrigerator for at least 1 hour.
If using potatoes, peel and cut them into bite-sized chunks. Toss them in olive oil, salt, and pepper, and arrange them in a roasting pan.
Place the marinated lamb on a rack in a roasting pan. If you have potatoes, place the rack on top of the potatoes in the roasting pan.
Roast the lamb and potatoes in the preheated oven for about 25-30 minutes per 500 g (1.1 lbs) of lamb, or until the desired level of doneness.
Remove the lamb from the oven and let it rest for a few minutes before slicing.
Serve the sliced lamb with roasted potatoes (if using) and a side of fresh green salad. Enjoy!
Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.
A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.
Berenjenas con Miel is a sweet and savory appetizer that combines crispy fried eggplant with a drizzle of honey. The eggplant slices are battered and deep-fried until golden and then served with a drizzle of honey on top. This unique combination of flavors creates a delightful contrast that is both satisfying and delicious. Berenjenas con Miel is a popular tapas dish in Andalusia, where honey is often used as a natural sweetener.
Pisto Manchego is a traditional Spanish ratatouille-like dish from the La Mancha region. It is made by sautéing a variety of vegetables such as tomatoes, bell peppers, zucchini, and onions in olive oil until soft and flavorful. Pisto Manchego can be enjoyed as a vegetarian main course or served as a side dish with grilled meats or fish. The dish is versatile and adaptable, making it a popular choice for home cooks in Spain.
Champiñones al Ajillo are sautéed mushrooms cooked with garlic, olive oil, and white wine. This simple yet delicious dish is often served as a tapa or as a side to accompany main courses.
A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.
Sepia con Alioli is a Spanish dish consisting of grilled or pan-fried cuttlefish served with a garlic and olive oil-based sauce called alioli. The cuttlefish is tender and slightly chewy, with a delicate flavor that pairs beautifully with the creamy garlic sauce.
Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.
Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.
Crispy pastry pockets filled with a spiced minced meat (keema) mixture. Keema samosas are a flavorful and savory appetizer enjoyed as a tea-time snack or party food.
Crispy fried or baked tortillas topped with various ingredients such as refried beans, shredded chicken or beef, lettuce, cheese, salsa, and sour cream. They offer a satisfying crunch and a medley of flavors and textures.
6478def8cf664-1-400.jpg)
