Teeters Spanish Roast Recipes

SPANISH ROAST LAMB (CORDERO ASADO OR LECHAZO)

Steps:

• In a small saucepan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in a microwave oven.
• Heat oven to 400 F.
• Trim excess fat off the lamb and discard.
• Place lamb in ​the roasting pan or another oven-proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard.
• Place in oven to roast. Occasionally baste with lard and turn until lamb is golden brown on the outside and meat is tender.
• Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with lard when you baste the lamb. The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400 F is to allow about 30 minutes roasting time per pound of lamb.

MEMORY LANE SPANISH ROAST

Steps:

• Make a sauce from all the sauce ingredients.
• Bring to a boil and remove from heat.
• Salt roast.
• Braise on both sides in hot fat.
• Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
• Place sliced onions on top of roast.
• Cover with the sauce.
• Wrap foil, sealing tightly.
• Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.

SPANISH POT ROAST

Steps:

• Brown meat in 1/4 c dressing.
• Add remaining dressing and 1/2 c water.
• Cover.
• Simmer 2 hours and 15 minutes.
• Add onions, potatoes and olives.
• Continue simmering 45 minutes, until meat and vegetables are tender.
• Remove meat and vegetables to warm, serving platter.
• Gradually add remaining 1/4 c water to flour.
• Stir until well blended.
• Gradually add flour mixture to hot liquid in pan.
• Cook, stirring constantly until mixture boils and thickens.
• Simmer 3 minutes, stirring constantly.
• Serve with meat and vegetables.

ROAST PORK WITH PLUM SAUCE

Steps:

• Combine plum sauce, pineapple juice, soy sauce and ginger; pour over pork in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pork well. Refrigerate 1 hour, turning over once.
• Bake pork at 400 degrees F 35 minutes, or until meat thermometer inserted into thickest part registers 155 degrees F. Let stand 5 minutes. Slice and serve with additional plum sauce.

SLOW COOKER SPANISH ROAST

Steps:

• Heat the oil in a skillet over medium heat, and brown the roast on all sides. Season with salt and pepper, and transfer to a slow cooker.
• Dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. Mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker.
• Cover, and cook 4 hours on High or 8 hours on Low.