Leg of Lamb

Name: Leg of Lamb (Pierna de Cordero)
Yield: Serves 2
Cuisine: Cuban
Ingredients: 1 sprig fresh thyme leaves, finely chopped, or 1 teaspoon dried; 8 ounces leg of lamb; 1 sprig fresh oregano leaves, finely chopped, or 1 teaspoon dried; 1 tablespoon coarse salt, plus additional for sprinkling on the eggplant; 1 onion, thinly sliced; 2 tablespoons olive oil; 2 carrots, cut in ¼-inch slices; 1 red bell pepper, cut in ½-inch cubes; 1 cup vino seco, or dry sherry or red wine; 1½ cups red wine; 1 clove garlic, minced; 1 large eggplant; 1 teaspoon dried oregano

Pierna de Cordero

Preparation info

Serves
2

Difficulty
Complex

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

8 ounces leg of lamb
1 sprig fresh thyme leaves, finely chopped, or 1

Americas
Cuba
Main course
Gluten-free
Caribbean

Method

Season the lamb with the thyme, oregano, and salt. Heat 1 tablespoon of the olive oil in a Dutch oven, add the lamb, and sear, turning until it is browned on all sides. Add the onion, pepper, carrots, red wine, and vino seco. Scrape up all the drippings from the pan, bring to a boil over high heat,