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Lamb Cochifrito

This recipe for Lamb Cochifrito has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Lamb Cochifrito comes from Northern Spain originally but is now a very popular dish in Andalucia as well. You can find this dish as a main meal on many restaurant menus and it is occasionally served up as hot tapas.

Ingredients for Lamb Cochifrito

1 Kilo lamb steaks
1 Onion (chopped)
1 Green pepper (chopped)
2 Garlic cloves (crushed)
1 Teaspoon smoked paprika
Juice of half a lemon
Salt and pepper
Broadleaf parsley

How to make Lamb Cochifrito

  • Firstly take your lamb steaks and remove the bone from the centre then slice the meat into strips.
  • Heat a little olive oil in a large cazuela or frying pan and add the lamb, cook until browned then add the onion and fry for a further 2 minutes.
  • Add the garlic, green pepper, smoked paprika and lemon juice, reduce heat and cook for 15 - 20 minutes.
  • Season with salt and pepper.
  • Serve and garnish with roughly chopped parsley.

Tip:

Adding a splash of cream works very well with the paprika.

Lamb Cochifrito

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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