Frango Costela Carneiro Recipe

Prepare meats

Pat chicken pieces and lamb ribs dry with paper towels. Trim excess fat from the lamb ribs if needed and score the surface lightly so marinade penetrates.

Make marinade

In a large bowl combine olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, ground cumin, lemon zest, lemon juice, red wine vinegar, honey, salt and black pepper. Whisk until smooth.

Place the chicken and lamb in the bowl with the marinade (or use two separate bowls). Massage the marinade into the meat so it coats all surfaces. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. Bring to near room temperature 30 minutes before cooking.

Preheat and prepare pan/oven

Preheat oven to 200°C (390°F). If roasting vegetables, toss them with 2 tbs olive oil and coarse salt and spread on a rimmed baking sheet.

Sear meats

Heat 1 tbs extra olive oil in a large ovenproof skillet (or Dutch oven) over medium-high heat. When hot, add lamb ribs, meaty side down, and sear 2–3 minutes until browned. Transfer seared lamb to a plate. Add chicken pieces skin-side down (in batches if needed) and sear 4–5 minutes until the skin is golden and crisp. Turn chicken to brown the other side for 1 minute. Return all seared meats to the skillet.

Deglaze and baste

Reduce heat to medium. Add dry white wine (or extra stock) to the skillet to deglaze, scraping up browned bits with a wooden spoon. Let simmer 1–2 minutes. Add stock and 1 tbs butter, stirring to combine. Spoon some pan juices over the meats to baste. If using a roasting pan, transfer meats and pan juices to it now.

Roast

Place the skillet/roasting pan in the preheated oven. Roast for 25–30 minutes, or until internal temperature of chicken reaches 75°C (165°F) and lamb ribs are tender (lamb may be cooked to 63–70°C depending on desired doneness; adjust time). Halfway through (12–15 minutes), baste the meats with pan juices and dot remaining 1 tbs butter over them for gloss and flavor.

If you included vegetables, place the tray with vegetables in the oven alongside meats; roast until tender and caramelized, about 25–30 minutes, turning once.

Remove pan from oven and tent loosely with foil. Let rest 8–10 minutes so juices redistribute.

While resting, place the skillet over medium heat on the stove, add any accumulated juices and simmer to reduce slightly for a glossy sauce (about 3–5 minutes). Adjust seasoning with salt and pepper if needed.

Stir remaining 1 tbs butter into the reduced sauce to enrich it, then spoon sauce over the meat before serving. Sprinkle chopped parsley on top.

Arrange chicken pieces and lamb ribs on a large platter with roasted vegetables around them. Spoon pan sauce over the meats and garnish with lemon wedges if desired. Serve immediately.