Spanish gastronomy is one of the reasons that also gives recognition to our flag outside the country. For many years, rural tradition, local products of enormous quality and an industry that has been able to combine traditional cuisine with innovation and modernity have been mixed. All this mixture transforms us into an essential destination for those people who make a trip whose intention is to discover the foods of all the territories of the world.
Within this wealth, we must make a subdivision and differentiate the general from the regional. Each autonomous community has the quality of preserving dishes that have become an emblem and of whichmany move sea and land just to test them. One of the clearest examples are those recipes that transmit the climate of a certain place, the pastures, the trades or the festivities.
The ternasco de Aragón, a dish only suitable for Aragonese
In this sense, it is worth highlighting roast lamba dish characterized by its simplicity, its flavor and its ability to be recognized throughout the worldand here Aragón plays a key role with its ternasco. According to studies, The history of sheep in this place is documented since the Middle Ages and the raising of young lambs has been one of its hallmarks since that time.
When talking about the ternasco We are not just referring to any lamb, more things need to be highlighted.It is a regulated and protected quality food product where quality is guaranteed. The person responsible for this mission is the Regulatory Council of the PGI (Protected Geographical Indication) through an exhaustive product certification procedure, which must be accredited by the National Accreditation Entity (ENAC).
What are the ingredients of Aragon lamb?
Next, it will be presented a list with all the ingredients of the Aragon lamb. An estimate will be made for about four people:
- Two shoulders or a whole leg of lamb.
- a kilo of potatoes as a garnish (they can also be baked potatoes).
- Between four and six whole cloves of garlicand with his skin.
- 100 milliliters of white winealthough it is optional and only for flavor.
- Olive oil extra virgin to coat and fry the potatoes.
- Aromatic herbs such as bay leaf, thyme or rosemary.
- Salt to taste.
This is how Aragon lamb is cooked
The approximate cooking time will be between one hour and a quarter and about two hoursmore or less. The first thing to do will be prepare the piece to be cooked. If it has a lot of fat, you can score it with a knife and salt it on all sides in moderation. Before putting it in the oven, you will have to let it rest at room temperature for just over half an hour.
Along with this, it will be necessary Preheat the oven to about 190ºCsince the goal will be to find that uniform dry heat. The most accurate recommendation is, if you have the function, to put it on convection mode so that it is well toasted. What’s next is to take a tray where the potatoes, garlic, aromatic herbs and the base of the recipe itself, the lamb, are placed..
Again, The oven will be used at the same temperature and the entire contents will be left to heat up. on the tray for an hour, all depending on the cut; For example, the shoulder is made before the leg. In addition, every 20 minutes you will have to water the piece with its juices (the mixture of wine and oil) so that the meat does not dry out.
To conclude, It will be necessary to go up a little more to brown the lamball of this just in the last 10 minutes before carving it. Finally, this Aragonese dish It will have already been fully cooked and will be available to eat.. As for its presentation, the shoulder or leg portions can be served with potatoes, roasted garlic and a little juice on top.