“Cordero en Pisco”
Braised Lamb Leg and Peruvian Pisco
Our chef Alejandro Saravia shares a favourite recipe. The leg of lamb is braised until the meat falls off-the-bone and is cooked down gently in tomatoes, herbs and a blend of subtle, warming spices.
Perfect for entertaining, family dinners and… leftovers!
Whole lamb leg, bone-in
375 ml of Peruvian Pisco Acholado
300 ml GF soy sauce
4 grams of sundried chilies
4 whole garlic heads
2 litres of lamb stock
1 bunch of oregano
80 grams of cumin seeds
80 grams of coriander seeds
200ml Olive oil
6 peeled and de-seeded diced roma tomatoes
1 bunch of fresh coriander
Salt flakes and whole black pepper to taste
1. Pre-heat the oven to 170C.
2. In a heavy-based pot, add the sundried chillies, coriander seeds, cumin seeds and toast them on low heat, until all the spices start to release a nice fragrance. Be careful not to burn them. Take the spices out of the pot and set aside to cool. Once the spices have cooled down use a mortar and pestle to ground them to a fine powder.
3. In the same pot add 100 ml of olive oil, heat to a low temperature and add the garlic heads and eshallots which should be both cut in halves. Cook until golden brown.
4. Season the lamb leg with salt and freshly ground pepper, rubbing it evenly around the meat with the remaining 100 ml of olive oil.
5. Sear the lamb leg until the outside gets a nice brown colour. Set aside, rest for 10 minutes.
6. Add the diced tomatoes and the Peruvian Pisco Acholado in to the pot and with a wooden spoon start scraping the bottom of the pot to get all the flavours. Add the two litres of lamb stock and GF soy sauce and reduce for 5 minutes at medium heat.
7. Add the ground spices, roasted garlic heads, eshallots and thyme and cook for 5 minutes to start infusing all the flavours.
8. In a baking tray place the lamb leg and pour the mix on to the meat.
9. Cover the tray with baking paper and aluminium foil in that order.
10. Place the tray in the oven and cook for 3 hours at 180C or until the lamb falls off the bone.
11. Squeeze fresh lemon juice to served and garnish with fresh coriander leafs.