Best Lamb On A Spit Gaucho Style Carneiro à Gaúcha Recipes

Brazilian Roast Leg of Lamb (Pernil de carneiro) image

Number Of Ingredients 4

1 leg of lamb (about 2 1/4 pounds)
2 cloves garlic cut into pieces
salt and pepper
2 tablespoons butter

Steps:

Wash leg of lamb and remove the find skin that covers it. Brown leg of lamb on top of the stove in a hot pan with a little cooking oil. With a knife make some small slits, and into each put a small piece of garlic. Melt butter and pour over leg of lamb and sprinkle with salt and pepper. Put the leg of lamb on a rack in a roasting pan. Place the leg of lamb in a preheated 425 degree oven. After roasting for 30 minutes reduce heat to 350 degrees. Add 1 cup of water to the bottom of the roasting pan and continue cooking. Let cook about 40 minutes, check to see if it is ready by puncturing with a fork. Clear juice should escape. Let the leg rest for 5 minutes before carving. Cut meat in slices and serve with juice remaining in roasting pan and white beans.

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Grilled Lamb Steak with Garlic (Costela de carneiro) image

Number Of Ingredients 5

Steps:

Brush each lamb steak with cooking oil. Heat grill to maximum, and grill 4-6 minutes on each side. Prepare garlic butter by creaming garlic. Mix well with butter. Season with salt and pepper. Put in tinfoil, form into a roll, and chill for at least 2 hours or until firm. When the steaks are ready to serve, cut butter in thin slices and place 2 on each steak as they are removed from the grill. Serve with au gratin potatoes.

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Lamb on a Spit Gaucho Style (Carneiro à gaúcha) image

Number Of Ingredients 6

2 1/4 pounds lean lamb cut into cubes
salt and pepper
cumin seed
10 cherry tomatoes
36 green onions
1/2 cup cooking oil

Steps:

Place lamb cubes in a bowl and season with salt, pepper, cumin seed and cooking oil. Mix well and let marinate for 30 minutes. Arrange lamb cubes on the spit with cherry tomatoes and green onions. Cook on a grill. Serve with Brazilian rice and raw green onions.

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