The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Lamb, Creole Style (Cordero Criollo)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-pound leg or shouler of lamb or kid 2 tablespoons alino criollo 1/4 cup red wine vinegar
1 large clove garlic, crushed 1/2 cup olive oil 3 large potatoes, peeled and halved lengthwise
lettuce leaves, preferably romaine 1 canned pimiento, cut into strips



1 Trim the lamb of all but a thin layer of fat. Mix the seasoning powder with the vinegar, add the garlic, then beat in the oil with a fork. Rub this marinade into the lamb and let it stand for at least 2 hours, turning the meat from time to time and spooning the marinade over it. When ready to cook scrape off and reserve the marinade. Put the lamb into a baking pan brushed over with oil and surround with the potatoes. Bake in a preheated moderate (325 F) oven for 1 hour (15 minutes to the pound), for rare lamb, 130 to 135 F. on a meat thermometer. Cook for 15 minutes longer if medium rare lamb is preferred. Baste every 20 minutes with the reserved marinade and any pan juices. Turn the potatoes halfway through the cooking time.
2 Remove the lamb to a carving board and let it stand 15 minutes before carving. Arrange the potatoes round the edge of a serving platter and keep warm in the turned-off oven. Slice the lamb and arrange it on the platter. Garnish the edge of the dish with lettuce leaves and strips of pimiento. Spoon the fat off the pan juices and put into a gravy boat with the juices from the meat as it is carved. Either spoon over the meat or serve as gravy. There will not be a great deal.

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