Crispy Secco-Crusted Cordero
A tangy and crispy Peruvian-inspired dish featuring lamb as the main ingredient.
Ingredients
- ●1 (1.5-2 pounds) lamb shoulderBone-in for extra flavor
- ●1/2 cup secco wineDry white wine
- ●2 tablespoons tangy orange marmaladeHomemade or store-bought
- ●1 cup crispy plantain chipsCrushed into crumbs
- ●2 teaspoons ground cumin Toasted for added flavor
- ●1 teaspoon smoked paprikaFor smokiness and depth
- ●1 teaspoon saltTo taste
- ●1/4 teaspoon black pepperFreshly ground for best flavor
- ●1/4 cup fresh cilantroChopped for garnish
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the lamb shoulder and pat dry with paper towels.
- 3
Mix the secco wine, tangy orange marmalade, ground cumin, smoked paprika, salt, and black pepper in a small bowl.
- 4
Rub the mixture all over the lamb shoulder, making sure to coat it evenly.
- 5
Roll the lamb in the crushed plantain chips to coat, pressing gently to adhere.
- 6
Place the lamb on a rimmed baking sheet or a large cast-iron skillet.
- 7
Roast in the preheated oven for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- 8
Let the lamb rest for 10-15 minutes before slicing and serving.
- 9
Garnish with chopped cilantro and serve with your choice of sides.