Quick Answer

This thinly sliced lamb is best prepared by adapting the traditional Navarre 'Cochifrito' method: first thaw according to the packaging instructions, pat the lamb dry, sear in olive oil over high heat until browned, then add onion, garlic, sweet paprika, black pepper, and lemon, and reduce to medium-low heat to allow the aromas to meld. If the product is labelled as raw lamb, the centre should be confirmed to reach at least 63°C with a food thermometer, and rested for 3 minutes; if the packaging requires a higher temperature, follow the packaging instructions.

Ingredients

• Thinly sliced lamb 350g
• Onion 1/2, cut into fine strips
• Garlic 3 cloves, sliced or minced
• Sweet paprika 1 teaspoon
• Cracked black pepper 1/2 teaspoon
• Fresh coriander 1 tablespoon, chopped
• Lemon 1, take about 1 tablespoon of lemon juice, plus wedges for serving
• Extra virgin olive oil 1.5 tablespoons
• Salt 1/2 teaspoon, or adjust to taste

Method

1. Prepare the lamb first

   First check the packaging and decide whether thawing is required based on the label; if thawing is needed, thaw in the refrigerator, do not leave at room temperature. Before cooking, pat the surface of the lamb dry with kitchen paper to make it easier to sear until fragrant and crispy.

2. Season and prepare ingredients

   Gently mix the lamb with salt and cracked black pepper. Cut the onion into fine strips, slice the garlic, juice the lemon, and chop the coriander; measure the sweet paprika in advance, so it is easier to control the heat when adding to the pan, avoiding burning.

3. Sear the lamb over high heat

   Preheat a heavy-bottomed frying pan over high heat for about 1 minute, add olive oil. Add the lamb in batches to avoid lowering the pan temperature by adding too much at once; sear thin slices for about 30 to 60 seconds per side, and remove once the surface turns golden and starts to develop a crispy aroma.

4. Sauté onion and garlic

   Reduce to medium heat, use the remaining oil in the pan to add the onion, sauté for about 3 minutes until it starts to soften and turn a light golden colour, then add the garlic and sauté for about 30 seconds until the garlic aroma is released. If the bottom of the pan is too dry, add about 1 teaspoon of olive oil.

5. Add paprika and lemon

   Turn off the heat or reduce to the minimum, add sweet paprika and stir quickly for about 10 seconds, then immediately add the lemon juice to avoid the paprika becoming bitter from prolonged direct heat.

6. Return to pan to finish

   Pour the lamb and its released juices back into the pan, stir-fry over medium-low heat for about 1 to 2 minutes, allowing the onion, garlic, paprika, and lemon to evenly coat the lamb. Thinly sliced lamb should not be cooked for a long time; it is ready when the slices are completely changed in colour and the juices have returned to a boil.

7. Check doneness and plate

   If the product is labelled as raw lamb, use a food thermometer to confirm the centre of the thickest part reaches at least 63°C, and rest for 3 minutes; if the packaging requires a higher temperature, follow the packaging instructions. Finally, sprinkle with coriander, serve with lemon wedges, and eat while hot.

Frequently Asked Questions

Can thinly sliced lamb be used for Spanish cuisine?

Yes. Navarre's Cochifrito traditionally uses boneless lamb cut into pieces, and modern recipes also use lamb strips; thinly sliced lamb is simply a reasonable adjustment of the meat's shape and cooking time for home ingredients, while the core flavour combination of lamb, garlic, paprika, lemon, and coriander is retained.

What does Cochifrito taste like?

The flavour focus is not a thick sauce, but seared lamb with garlic, onion, paprika, and lemon. Paprika provides a warm aroma and colour, while lemon brings acidity, making the lamb's fat feel lighter.

Must frozen lamb slices be thawed before cooking?

Not necessarily, you must first check the product packaging. If the packaging specifies cooking after thawing, it is recommended to thaw in the refrigerator; if the packaging explicitly allows direct cooking, follow the packaging method. Do not assume on your own that frozen lamb is cooked or can be eaten directly.

How well should lamb be cooked to be safe?

If it is raw whole lamb, food safety data recommends a centre temperature of at least 63°C, and resting for 3 minutes; if the product packaging has higher heating requirements, the packaging instructions should take priority. Thinly sliced meat should not be judged by colour alone; using a food thermometer is more reliable.