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Cookbook for Cordero-Cochifrito

Cordero de Cochifrito

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


This cochifrito, also known as cuchifritos, recipe is made with lamb, not pork. Another super Spanish lamb dish that’s easy to prepare but packed with flavour.


  • 45ml (3 tbsp) vegetable oil
  • 1kg (2 lbs) boneless shoulder of lamb, cut in 2.5cm (1in) slices
  • 2 onions, peeled and finely sliced
  • 4 garlic cloves, peeled and crushed
  • 5ml (1 tsp) paprika
  • 1 lemon, juiced
  • Salt and pepper, to taste


  1. Heat the oil in a large frying pan and brown the lamb in batches.
  2. Remove the lamb and set aside then add the onions and garlic.
  3. When the onion mixture has softened add the meat, paprika and season to taste.
  4. Cover and simmer for 15 minutes or until cooked and tender.


  • This dish may also be made using pork in place of lamb – the name “cochifrito” means little pig, fried.
  • In the photo the lamb was served with Garlic & Chilli Courgetti and boiled new potatoes. The meat also goes wonderfully in a wrap with avocado, red onions and a dollop of yogurt.
  • Category: Casserole
  • Method: Braise
  • Cuisine: Spanish


  • Serving Size: 1 serving
  • Calories: 366
  • Sugar: 2 g
  • Sodium: 186 mg
  • Fat: 17.9 g
  • Saturated Fat: 6.4 g
  • Carbohydrates: 5 g
  • Protein: 42.9 g
  • Cholesterol: 143 mg

Keywords: Cochifrito recipe, spanish cuchifritos, spanish lamb dishes