Cordero al Romero

Tender meat that falls off the fork, infused with the woody scent of fresh rosemary. The sauce is short, brown, and glossy, concentrating all the lamb's juices.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 861
• Protein: 67 g
• Carbs: 7 g
• Fat: 56 g

Ingredients

• 1 kg Lamb saddle ( cut into large chunks )
• 1 piece Onion ( thinly sliced )
• 4 piece Garlic ( cloves crushed )
• 2 tbsp Rosemary ( fresh chopped )
• 200 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Lamb stock ( diluted if powdered )

Instructions

1. Sear the meat

   Heat olive oil in a cast iron pot. Brown the pieces of lamb saddle on all sides until a golden and crispy crust is obtained.

2. Sauté aromatics

   Add the sliced onion and crushed garlic cloves. Let them sweat without burning. When the onion is translucent, add the rosemary to release its essential oils.

3. Deglaze and reduce

   Pour in the dry white wine. Scrape the bottom of the pot with a spatula to loosen the cooking juices. Let it reduce by half until the smell of alcohol disappears.

4. Slow simmering

   Pour in the lamb stock to extend the sauce and add depth. Cover tightly. Cook over very low heat. The meat is ready when it is tender under pressure and the sauce generously coats the spoon.

Chef's tips

• Don't move the meat too early; let the Maillard reaction create that brown crust essential for flavor.
• If the sauce is too thin at the end, finish cooking without a lid for 5 minutes to let it reduce and thicken naturally.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The dish is even better when gently reheated the next day.