Embark on a culinary journey with our legendary Cordero en Salsa de Mantequilla recipe! In this video, we guide you through crafting a succulent lamb masterpiece, marrying the rich flavors of olive oil, garlic, and aromatic herbs. Unlock the secrets of perfect lamb cooking and witness the magic of a buttery sauce that elevates every bite. Your taste buds will dance with delight with each tender lamb steak!
To enhance the experience, serve Cordero en Salsa de Mantequilla with roasted potatoes or crusty bread to savor every drop of the mouthwatering sauce. Elevate your spirits by pairing it with a bottle of robust red wine like Rioja or Ribera del Duero.
Ready to explore how to cook lamb in a pressure cooker? Discover the art of cooking lamb with our step-by-step guide. Join us in the kitchen and improve your cooking skills!
Ingredients:
Lamb steaks 5-7 pieces.
Butter 5 ounces (150 g)
Olive oil
Brown sugar 2 tbsp.
Garlic 3 cloves
Rosemary 1 sprig
Thyme 1 sprig
Salt
Black pepper
Sesame seeds for decoration
For garnish, asparagus 15-20 pcs.
Butter 1 ounce (30g)
Preparation:
Chop the garlic finely.
Chop the rosemary.
Melt butter.
Add brown sugar, black pepper and salt 1 tsp each.
Stir.
Add garlic, rosemary, thyme, let stand to let the flavors unfold in the hot butter.
First we'll need a bigger fire, for which I'll toss in a couple of wood chips.
Salt and pepper the lamb on both sides.
In a heated skillet, add olive oil.
Fry the lamb until golden on both sides.
Pour in the flavored oil.
Stew on low heat or coals for about 10 minutes.
Prepare asparagus as a side dish.
In a skillet, melt a piece of butter.
Periodically drizzle the butter over the asparagus.
Cut off the hard white tips of the asparagus, if any.
Put them in the pan.
Saute the asparagus for 3 minutes on each side until al dente.
Season asparagus with salt and pepper to taste and garnish with sesame seeds.
Arrange the meat, drizzling with the aromatic oil.
Bon appetit!
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