Al Ajillo is a perfect way to highlight the flavors of a distinguished raw material, without so much manipulation of it, since it is a very simple technique and that respects the main product to the maximum, raising its main characteristics of its own. This kitchen technique can be done with countless raw materials, so we can cook prawn shrimp, chicken chicken and even rabbit to chin. However, in this case, we are going to cook mollets from Ajillo lamb, a simple recipe full of flavor. Remove yourself in recipes to discover all the secrets and know how and tender inside. Without a doubt, a delight for the palate that you will love.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make alaws to the Ajillo: |
| 1 kilogram of lamb mollet |
| ADDITIONAL CHARACTERISTICS: Average cost, in pan |
Ingredients to make alaws to the Ajillo:
1. Clean the gizzards well, remove all external fat and external skin that can have them.
2. Pica the garlic cloves finely and sauté them in a pan over high heat with oil. Chopped garlic must sweat but without taking color, since to obtain a perfect chicken gizzards they cannot burn.
3. When the garlic are tender, add the gizzards but do not move them much. Simply let all the water that can be released.
4. Let the lamb gizzards be cooked until they are brown, which can last about 15 minutes. Salpiment to taste.
5. While the gizzards are brown, pica parsley and add it to the end of cooking.
6. Remove the pan from the fire when the meat is at its point and bulls the paprika was the fire. Mix well and test to know if it is necessary to add a little more salt or not.
Trick: If all the cooking liquid is consumed, you can add some extra virgin olive oil just before placing.
7. Praise! You can already enjoy this incredible recipe for lamb gizzards with garlic and parsley instantly to eat them hot. You will see that they are crispy on the outside but very juicy inside.
