Spanish cuisine · Meat & Kebab

Cochifrito de Cordero

Navarrese lamb, slowly fried crisp in olive oil and deglazed with garlic, lemon and paprika.

Ingredients · for 4 servings

• 1 kg lamb shoulder (cut into pieces)
• 8 cloves garlic
• 2 onions
• 1 tbsp sweet paprika
• 1 lemon
• 100 ml olive oil
• 1/2 bunch flat-leaf parsley
• 1 bay leaf
• Salt, pepper

Instructions

1. Cut the lamb into 4 cm cubes, pat thoroughly dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil until very hot in a heavy pan and fry the meat cubes in batches for 8–10 min. until browned all over, until a firm crust forms.
3. Lower the heat to medium, add the finely diced onions and the bay leaf and cook for 12 min. until the onions are golden brown.
4. Cover and continue cooking over low heat for 20–25 min., turning occasionally, until the meat starts to shred at the edges.
5. Finely chop the garlic, add to the pan with the paprika and fry uncovered for 1 min., then deglaze with the juice of the whole lemon and reduce for 3 min. until a glossy sauce coats the meat.
6. Sprinkle with plenty of chopped parsley and serve straight from the pan with white bread.