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Home > Recipe: Cordero al Romero

Recipe: Cordero al Romero

adcadmin
08/28/2013 - 09:58
Cordero al Romero

This traditional recipe from Patagonia features roasted lamb cooked with fragrant rosemary and black pepper.  

Ingredients

  • 3 tablespoons rosemary leaf and several sprigs
  • 1 tablespoon black pepper in grains
  • 1 whole leg of lamb
  • Salt to taste
  • Olive Oil
  • ½ lemon, juiced
  • ½ cup White Wine

Preparation

  1. Remove rosemary leaves from stem and pound with freshly ground pepper to form a paste.
  2. With a sharp knife, make flat incisions under the skin of the lamb and fill with the rosemary-pepper paste.
  3. Add salt and pepper, brush with olive oil and let stand until the next day.
  4. Place the lamb in a roasting pan and cook in hot oven for 45 minutes.
  5. Half way through the cooking time, sprinkle with lemon juice, wine and a splash more olive oil.
  6. Serve with roasted potatos.

Experience First Hand

There's nothing like savoring the flavors of Patagonia first hand.   Click here for all tours that include Patagonia.  Outstanding Patagonian food and wine is sure to add to your enjoyment.

Issue: 
130 901
Order: 
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Issue Number: 
130901
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