This is a delicious and easy lamb recipe that was, and is, a family favorite. Cordéro al Sartén simply translates as Skillet Lamb. The meat is cooked in a skillet or frypan, along with herbs and spices, and that’s. You just let the lamb simmer. Then you top with cheese slices (optional), let it melt under the broiler, and it’s done. For the cheese you can use whatever you have on hand, be it American Cheese, Cheddar, Swiss, Gouda, etc.
Back on the block in Spanish Harlem, the dish was serve with rice, either white rice or yellow Spanish rice. But you can pair it with you favorite grain or even pasta. This time around we serve it with baked potatoes. Your choice as to the accompaniment. You can even have it with a crusty loaf of bread. Think of this meal as a beggar’s banquet (although lamb may be pricey in some areas, this dish is still a winner).
CORDERO AL SARTÉN
(Skillet Lamb)
Ingredients:
3 tablespoons olive oil
1 medium onion, sliced into thin rounds
2 cloves garlic, peeled and minced
2 pounds ground lamb
½ cup bread crumbs
1 (14.5 oz.) can diced tomatoes, drained
Salt and pepper to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
Juice of ½ lemon
1 packet sasôn (either Sasón Accent or Goya brand)
Cheese slices (optional)
Instructions:
- In a 10-inch skillet or frypan (we prefer cast iron), heat olive oil over medium-high heat.
- Add onion and garlic. Stir fry until onion is soft and translucent.
- Add lamb and cook, stirring constantly, until meat is browned.
- Stir in bread crumbs. Add diced tomatoes, salt, pepper, oregano and thyme. Stir to combine. Add lemon juice and sasôn. Mix well. Cover, lower heat to simmer and cook for 25 minutes.
- Top with cheese slices. Place under pre-heated broiler and broil until cheese has melted (2-3 minutes). Serve immediately.
Yield: 4-6 servings.