Ingredients with Measurements:
- 1 lechazo (suckling lamb)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 sprig of rosemary
- 1 sprig of thyme
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a roasting pan, add the chopped onion and minced garlic.
3. Season the lechazo with salt, black pepper, and paprika. Place it on top of the onion and garlic.
4. Drizzle the olive oil over the lechazo and add the rosemary and thyme sprigs.
5. Roast the lechazo in the oven for 1 hour and 30 minutes or until the internal temperature reaches 145°F.
6. Remove the lechazo from the roasting pan and let it rest for 10 minutes.
7. In the same roasting pan, add the red wine and chicken broth. Bring it to a boil and let it reduce by half.
8. Strain the sauce and serve it with the lechazo.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Lamb leg can be used instead of lechazo.
- Beef broth can be used instead of chicken broth.
- Fresh thyme and rosemary can be substituted with dried herbs.
Variations:
- Add chopped carrots and potatoes to the roasting pan for a complete meal.
- Use white wine instead of red wine for a lighter sauce.
Tips and tricks:
- Let the lechazo rest before slicing to retain its juices.
- Baste the lechazo with the pan juices every 30 minutes for a more flavorful roast.
- Use a meat thermometer to ensure the lechazo is cooked to the correct temperature.
Storage instructions:
- Store leftover lechazo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lechazo in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the lechazo on a platter with the red wine sauce drizzled over it.
Garnishes:
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the lechazo is not cooked to the correct temperature, return it to the oven and check the temperature every 10-15 minutes.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the lechazo is cooked to the correct temperature.
Food history:
- Lechazo is a traditional dish from Castilla y León, Spain, where suckling lamb is a popular ingredient.
Flavor profiles:
- The lechazo has a tender and juicy texture with a savory and slightly sweet flavor. The red wine sauce adds a rich and tangy flavor to the dish.
Serving suggestions:
- Serve the lechazo with a glass of red wine for a complete dining experience.
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Region: Spanish