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Pierna De Carnero Escabechada

Chef.Jim.Manzi's picture
Ingredients
  Leg of lamb 6 Pound
  Ham slice 1 , cut in small pieces
  Garlic 6 Clove (30 gm), cut in small slivers
  Wine vinegar 2 Cup (32 tbs)
  Olive oil 1 Cup (16 tbs)
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Carrots 10 , thinly sliced
  Onions 3 , sliced
  Turnip 1 , quartered
Directions

MAKING
1. Prepare the ham pieces by pricking small holes in them with a sharp knife and tuck in pieces of ham and slivers of garlic.
2. In a dish just large enough to contain it place the meat.
3. In a bowl or a container combine remaining ingredients, pour over meat and rub roast well with the mixture.
4. Let the roast stand 3 days, turning it twice each day.
5. Pour off reserving the vegetable mixture.
6. With absorbent paper wipe the roast well and roast, uncovered, at 325 F 3 1/2 hours.
7. Cook reserved vegetable mixture well and put through a colander.

SERVING
8. Serve the collected mixture with the meat as a sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
8

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Nutrition Rank

Nutrition Facts

Serving size

Calories 948 Calories from Fat 597

% Daily Value*

Total Fat 67 g102.7%

Saturated Fat 20.5 g102.5%

Trans Fat 0 g

Cholesterol 230.2 mg76.7%

Sodium 294.3 mg12.3%

Total Carbohydrates 15 g4.9%

Dietary Fiber 3.5 g14.2%

Sugars 6.4 g

Protein 67 g134.2%

Vitamin A 255.5% Vitamin C 22.7%

Calcium 8.3% Iron 38.8%

*Based on a 2000 Calorie diet

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Pierna De Carnero Escabechada Recipe