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Cordero Asado A La Manchega Recipe
|Leg of lamb||5 Pound|
|Garlic cloves||3 Medium|
|Fresh parsley||1 Bunch (100 gm)|
|Dried thyme||1⁄2 Teaspoon|
|Cognac||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Black pepper||To Taste|
|Water||3⁄4 Cup (12 tbs)|
Calories 1220 Calories from Fat 690
% Daily Value*
Total Fat 77 g118.1%
Saturated Fat 29.3 g146.5%
Trans Fat 0 g
Cholesterol 379.9 mg
Sodium 442.9 mg18.5%
Total Carbohydrates 8 g2.6%
Dietary Fiber 2.1 g8.2%
Sugars 2.5 g
Protein 109 g218.4%
Vitamin A 42.6% Vitamin C 63.8%
Calcium 10.4% Iron 69%
*Based on a 2000 Calorie diet
Trim excess fat and any thick skin from the leg of lamb.
Rub lamb with salt and brown it in an earthenware casserole (or Dutch oven) in 2 tb olive oil.
When well browned on all sides (browning will take at least 20 minutes), put it fat side up in oven in a roasting pan or casserole.
Pour 1/4 cup water in pan to prevent burning of meat juices.
Discard grease from the casserole in which the lamb was browned.
Add a fresh TB of olive oil, heat it, and fry the minced onion, garlic cloves, and parsley with the dried thyme and whole pepper grains until the onions and garlic are soft.
Baste roast from time to time, adding more water in small quantities as needed to prevent burning.
When roast is half done, pour 1/4 cup cognac over it and spread onion and herb mixture on top lamb.
Continue basting and adding water as needed until lamb is well done but still firm enough to be carved.
A 4-5-pound leg of lamb will take approximately 2 hours.
Serve with sauce.