Leg of Lamb

Pierna de Cordero

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


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


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,