Cumin Roasted Lamb (Cordero asado al comino)

Acerca de esta receta

Un favorito tradicional turco que destaca el cordero asado al comino. Este querido plato representa la esencia de la cocina reconfortante turca.

Ingredientes

Sirve 6

• 1.8 kgingrediente principal
• 1.5 tbspmantequilla o aceite(toasted and ground)
• 1 tspal gusto
• 4 clovesgarlic(minced)
• 3 tbspfull-fat yogurt
• 2 tbspolive oil
• 1 tbspred pepper paste (biber salçası)
• 1 tspAleppo pepper (pul biber)
• 1.5 tspsalt
• 1 tspblack pepper
• 2 sprigsfresh thyme or rosemary
• 1 cupwater or light stock(for the roasting pan)

Instrucciones

1. 1

   Preparar

   Ten los ingredientes listos.

2. 2

   Cocinar

   Cocina a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazona con sal y pimienta.

   Overnight marination makes a significant difference — the yogurt and spices penetrate the meat and produce more complex flavor.

4. 4

   Servir

   Sirve caliente.

   Check halfway through and add more water if the tray looks dry — this prevents the drippings from burning.

5. 5

   Blast at High Heat

   Remove the foil and increase oven temperature to 220°C. Roast uncovered for a further 15-20 minutes until the exterior is charred in places and the fat has rendered and caramelized.

6. 6

   Rest and Serve

   Transfer the lamb to a carving board and rest for 15 minutes — resting allows the juices to redistribute back into the muscle fibers. Skim the fat from the pan juices and reduce them slightly in the roasting tray over a burner. Pull the meat apart with two forks and serve with the pan juices poured over.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes