Costeletas de Borrego
Grilled lamb chops, seasoned and cooked to perfection.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Mercado da Carne
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Lamb has been a staple in Portuguese cuisine for centuries, with influences from Roman and Moorish agricultural practices contributing to its widespread availability and consumption. Grilled meats, including lamb, gained popularity due to the simplicity of cooking over open fires, a method prevalent in rural communities. Regional variations developed over time, incorporating local herbs and spices.
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Costeletas de Borrego is often enjoyed as a main course during family meals and festive occasions, representing a connection to traditional Portuguese cooking and rural life.
Family Gatherings
Grilled lamb chops are frequently prepared for family lunches or dinners, especially on weekends or holidays. The act of grilling and sharing the meal is a social event that strengthens family bonds.
Regional Variations
While the basic recipe is consistent, regional variations exist. Some regions might use specific herbs like rosemary or oregano, while others might add a splash of wine or lemon juice to the marinade.
Restaurant Staple
Costeletas de Borrego is a common item on the menus of traditional Portuguese restaurants, showcasing the country's culinary heritage to tourists and locals alike.
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Costeletas de Borrego offers a savory and slightly gamey flavor profile, enhanced by simple yet impactful seasonings.
The primary flavor is that of the lamb itself, which is rich and savory. Common seasonings include garlic, salt, pepper, and often a touch of paprika or piri-piri for a mild heat. Olive oil is crucial for both flavor and moisture. The grilling process imparts a smoky char that complements the natural flavors of the lamb.
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Marinating Time
Marinating the lamb chops for at least 30 minutes, or preferably a few hours, allows the flavors to penetrate the meat and enhances its tenderness.
Grilling Temperature
Grilling over medium-high heat ensures a good sear without burning the outside before the inside is cooked. Aim for an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
Resting the Meat
Let the lamb chops rest for 5-10 minutes after grilling, allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Using Quality Lamb
The quality of the lamb directly affects the flavor of the dish. Opt for fresh, high-quality lamb from a reputable butcher.
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