Roast lamb is an iconic dish of Ecuadorian cuisine, with each step of its preparation imbued with love and care.
The slow and meticulous cooking process transforms the meat into a tender and juicy delicacy, creating a unique gastronomic experience.
Accompanied by a variety of side dishes, roast lamb is a dish that celebrates Ecuador's traditions and culture.
Roast Lamb
Ingredients
Lamb meat
White potato
Choclo (corn)
Cooked broad beans
8 Cloves of garlic
¼ Red onion
½ Green bell pepper
1 Handful of parsley leaves
1 Handful of cilantro
1 cup of Water
½ cup of Oil
4 tablespoons of Salt
1 tablespoon of Pepper
4 tablespoons of Cumin
Fresh salad
Preparation
Step 1 : To prepare the marinade for the meat, blend the garlic, onion, bell pepper, parsley, cilantro, water, oil, salt, pepper, and cumin in a food processor.
Step 2 : Marinate the lamb meat with the prepared marinade and let it rest in the refrigerator for at least 2 hours.
Step 3 : Preheat the oven to 180°C and bake the marinated meat for approximately 3 hours, basting occasionally with the marinade juices.
Step 4 : Finally, serve the roast lamb accompanied by white potatoes, choclo, cooked broad beans, and fresh salad.
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