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Recipe: Cordero Andaluz

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What's an Easter meal without a little baa? If you're looking to change it up from the traditional roasted lamb dish, try this recipe for Andalusian Lamb, which has an incredibly robust, unique flavor. It pairs perfectly with the Moros y Cristianos recipe we posted yesterday. Be adventurous and serve it your family this Easter or host a Cuban-themed dinner party with mucho sangria and salsa music and dancing. Add a side of yuca frita and a creamy flan, and guests will be begging you to be their new food guru.

This dish requires a fair amount of prep time, but the actual cooking is quite easy. Plan on starting about three hours before serving to allow plenty of time for the lamb to cook through.

The recipe, after the jump.

Cordero Andaluz

Serves 10 to 12

  • 2 cups Spanish olive oil
  • 10 garlic cloves, peeled and crushed
  • 6 1 lb shanks of young lamb, fat removed
  • 1 peeled and chopped large onion
  • ¼ cup dried rosemary
  • 3 cups tomato sauce
  • 4 carrots - peeled and sliced
  • 1 cup Spanish brandy
  • 6 cups red wine
  • 4 cups beef broth
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 cup green olives stuffed with pimientos
  • I cup fresh bread crumbs
  • In a large dutch oven, heat the oil over medium heat, add the garlic, cook 5 minutes and discard the garlic. Brown the lamb on all sides.

    Add the onion and rosemary, sautéing for about 2 minutes. Stir in the tomato sauce and cook for another 2 minutes.

    Now add in the carrots, brandy, wine, broth, salt, peppercorns, and bay leaf. Bring to a boil, reduce heat, cover and simmer until the lamb is cooked and tender, about 2 hours.

    Add the olives and bread crumbs, stirring to combine. Simmer until the sauce is nice and thick.

    Arrange the lamb on a platter, spooning the sauce over it.

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