Garlic Lamb (Cordero al Ajillo)
Well-browned pieces of lamb finished in a sauce of garlic, white wine and a hint of chili heat. Serve with bread for dipping.
- Total
- 65 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- cut-up lamb2.75 lb
- garlic clove10
- dried chili1
- white wine0.75 cup
- bay leaf1
- sweet paprika1 tsp
- parsley2 tbsp
- olive oil6 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Season the cut-up lamb with salt and black pepper.
- 2
Peel and slice the garlic cloves. Break up the dried chili.
- 3
Heat the olive oil in a wide casserole and brown the lamb over high heat in batches, about 10 minutes in total. Remove it.
- 4
Lower the heat and cook the sliced garlic and dried chili in the same oil, without letting the garlic burn.
- 5
Return the lamb, add the sweet paprika and stir quickly.
- 6
Pour in the white wine, add the bay leaf and let the alcohol cook off for 3 minutes.
- 7
Cover and simmer gently for about 35 minutes, stirring occasionally and adding a splash of water if it gets dry.
- 8
Sprinkle with chopped parsley, adjust the salt and serve piping hot.
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