Dish: Spanish Lamb Cochifrito

A common sight on the high plateau of Spain’s northern region of Old Castile is herd after herd of sheep and lambs featured as local specialties in a number of inviting dishes. This fricasseed lamb preparation, enhanced by the combination of lemon juice and parsley, is one of the best of the native creations.

Recipe

2 pounds lean lamb shoulder cut into 1-inch cubes.

1-quarter cup olive oil.

2 medium onions, chopped.

1 or 2 garlic cloves, minced.

1 or 2 teaspoons paprika.

Juice of 1 medium lemon.

3 tablespoons chopped fresh parsley.

Salt, freshly ground black pepper.

Brown the lamb in the oil in a large heavy skillet. Remove to a plate. Add the onions and garlic to the drippings and saute until tender. Stir in the paprika. Return the lamb to the skillet. Add lemon juice, parsley, salt, and pepper. Cook very slowly, covered, about 1 hour, or until the lamb is cooked.