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Lunch: Cordero Marinado con Chimichurri de Naranja

Recipe by Marge Perry El chimichurri es un condimento argentino que se sirve comúnmente con carnes asadas y a la parrilla. En este caso, combina deliciosamente con el cordero. El chimichurri también sirve para un sabroso aperitivo de tapas con trozos de

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Ingredients

3 cucharadas de mostaza Dijon
2 cucharaditas de cáscara de naranja rallada
1 cucharadita de comino molido
1 cucharadita de pimentón (paprika)
1/4 cucharadita de canela en polvo
1/4 cucharadita de pimiento rojo picado
6 dientes de ajo picados
1 (4 libras) pierna de cordero desgrasada
1 cucharadita de sal
1/4 cucharadita de pimienta negra fresca molida
Aceite en spray

Instructions

Para preparar el cordero, mezcle los primeros 7 ingredientes en un recipiente pequeño y adobe el cordero. Coloque el cordero en una bolsa de plástico grande con cierre hermético y cierre. Deje marinar en el refrigerador por 2 horas, volteando el cordero de vez en cuando.
Precaliente el horno a 400 °.
Retire el cordero de la bolsa y quítele los restos del adobo. Espolvoree 1 cucharadita de sal y 1/4 cucharadita de pimienta sobre el cordero de manera uniforme. Enrolle el cordero y amárrelo con un cordel a intervalos de 2 pulgadas. Rocíe un poco de aceite en una parrilla y coloque el cordero encima. Luego, coloque la parrilla sobre una bandeja. Hornee a 400 ° por 55 minutos o hasta que el termómetro registre 145 ° (cocción a punto) o hasta el punto de cocción que desee. Deje reposar por 20 minutos antes de cortar la carne en rebanadas.
Para preparar el chimichurri de naranja, mezcle el cilantro con los ingredientes restantes en un procesador de alimentos y procese hasta obtener una textura suave. Sirva con el cordero.

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Cordero Marinado con Chimichurri de Naranja

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Nutrition Facts

Serving Size: 8

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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