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    Herb-Infused Alcarria-Style Lamb

    clock-icon1915 minutes
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    Pixicook editorial team

    A traditional Spanish dish featuring lamb marinated and slowly cooked with aromatic herbs and spices.

    Ingredients for Herb-Infused Alcarria-Style Lamb

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Onion, cut in half

    each

    Substitute chevron-down

    Garlic, peeled

    head

    Substitute chevron-down

    Black Peppercorns

    each

    Substitute chevron-down

    Cloves

    each

    Substitute chevron-down

    Cinnamon Stick

    each

    Substitute chevron-down

    Thyme

    sprigs

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Honey

    tablespoons

    Substitute chevron-down

    Wine Vinegar, red or white

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Leg Of Lamb, trimmed

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Honey

    tablespoons

    Substitute chevron-down

    Wine Vinegar

    tablespoons

    Substitute chevron-down

    Saffron Threads

    pinches

    Substitute chevron-down

    How to Make Herb-Infused Alcarria-Style Lamb

    1. Prepare Marinade

    Heat 2 tablespoons of olive oil in a saucepan. Add the halved onion, peeled garlic cloves, black peppercorns, cloves, and a cinnamon stick. Toss in a sprig of thyme and 2 bay leaves. Stir in 2 tablespoons of honey, 0.5 cup of wine vinegar (red or white), and 1 cup of dry white wine. Let this mixture simmer gently for about 25 to 30 minutes.

    2. Cool and Marinate

    Let the marinade cool completely. Trim any excess fat from the leg of lamb. Place the trimmed lamb in a large resealable bag, pour the cooled marinade over it, and seal the bag. Refrigerate the lamb for 24 hours.

    3. Prepare Lamb for Cooking

    Take the lamb out of the bag, reserving the marinade. Pat the lamb dry with paper towels and season it generously with salt and freshly ground black pepper.

    4. Brown the Lamb

    In a large casserole, heat 2.5 tablespoons of olive oil over medium-high heat. Brown the lamb on all sides to develop a nice crust. Add 1 tablespoon of honey to the casserole and let it brown slightly.

    5. Add Vinegar and Saffron

    Stir in 2 tablespoons of wine vinegar and a good pinch of saffron threads.

    6. Cook the Lamb

    Strain the reserved marinade to remove the solids, then add it to the casserole. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for about 2.5 hours, or until the lamb is tender. Turn the meat occasionally and add a bit of water if necessary to keep the liquid level up.


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