Cordero al ajillo

Ingredientes:

1k de chuletas de cordero

1 cabeza de ajos

Aceite de oliva

Sal

Elaboración:

Según sea el tamaño de las chuletas, se parten en dos o en tres trozos.

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Se pone aceite de en una sartén amplia, de forma que cubra bien la base y se frien los ajos enteros con su piel y con una raja a la mitad. Cuando están fritos se sacan y se reservan.

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En el mismo aceite se ponen las chuletas troceadas y se les va dando vueltas hasta que estén bien doraditas; al principio a fuego fuerte y cuando se empiecen a dorar a fuego medio para que se hagan bien por todos lados y queden crujientes.

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Unos minutos antes de apartarlas se les añaden los ajos y sal al gusto, se mueve todo bien.

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Y listo para tomar. Si se acompañan de unas patatas fritas (ver receta)…………espectacular !!!!!!

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