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Slow Roast Lamb                                                                                                     Patatas de Pobre






        on a Bed of Potatoes, Onions & Tomatoes                                                                             A Satisfying Traditional Spanish Dish


        The secret of this recipe is to cover the casserole dish tightly with the foil and be patient. The wine             suitable for Vegetarians and Vegans
        provides the moisture needed to produce meltingly succulent lamb that almost falls off the bone.
                                                                                                                            I am sure purists would say that this is not the correct method, or the right ingredients, but it does seem
                                                                                                                            that there are lots of variants and we are all for full flavour.
        4: garlic cloves, crushed                      Q   Preheat oven to 160°C. Combine garlic, thyme, and 2 tablespoons   6: medium potatoes - must be firm and             Q   Peel and then slice the potatoes into reasonably chunky
        2: tablespoons fresh thyme leaves                salt in a small bowl. Using your fingertips, rub mixture until it   waxy potatoes, not the floury type                  slices.  To give them extra flavour, bring a pan of vegetable
                                                         resembles wet sand (larger pieces of garlic will remain); set aside.
                                                                                                                                                                                 stock to the boil and then plunge in the potatoes briefly just
        2: tablespoons salt                              Crush bay leaves.                                                  Vegetable stock cube                                 to give them a bit of the stock flavour. Once the potatoes just
                                                                                                                                                                                 start to soften at the edges, about 5 minutes, drain them and
        4: fresh bay leaves                            Q   Combine half the potatoes with 1 tablespoon oil and 1 crushed bay   Olive oil for cooking                             set them to one side. Do not boil them until they are cooked!
                                                         leaf in a large roasting pan; season with salt and pepper and toss
        , divided                                        to coat. Spread out the potatoes in a single layer.                2: Padron peppers, finely sliced                   Q   In a large frying pan, heat a good quantity of olive oil; you
                                                       Q   Place the lamb on top of the potatoes and rub with the garlic                                                         want around 1cm of depth of oil in the pan.  When the oil
        1.5kg: Spanish White potatoes peeled, cut        mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves,   2: medium onions finely chopped                      is hot, gently add the potato slices and then coat them
        into 1/2cm slices, divided                       and remaining potatoes around and up sides of lamb, seasoning      3: cloves of garlic, peeled                          thoroughly in the oil.  Add the padron pepper, optional red
                                                                                                                                                                                 pepper, onions and garlic and cook over a gentle heat until
        7: tablespoons olive oil, divided                with salt and pepper and drizzling with remaining 6 tablespoons oil   Salt and pepper                                   all the potatoes are almost falling apart and some onions are
                                                         as you go (the lamb will be nearly covered). Add wine to pan; cover
        Freshly ground black pepper                      tightly with foil.                                                                                                      turning brown: around 15 minutes or so. Add salt and pepper
                                                                                                                                                                                 to taste. Only stir sparingly or you will end up with potato
                                                       Q   Roast until lamb is very tender, 3 - 4 hours. Remove foil and                                                         mush and peppers.
        1.5 to 2kg: bone-in leg of lamb                  increase oven temperature to 200°C. Roast, turning lamb halfway    Optional
        1 kg: tomatoes, cut into thin slices             through, until lamb is golden, 20-25 minutes longer. Let rest in   1: red pepper                                      Q   This is the traditional, basic, Patatas de Pobre. You can eat it
                                                                                                                                                                                 as it is.
                                                         roasting pan for 15-20 minutes.
        2: medium onions, cut into thin slices         Q   Pull meat from bones in large chunks; discard bones and fat.     1: tsp ground cumin                                To add a burst of flavour
        400ml: dry white wine                            Place meat and vegetables on a platter. Skim fat from surface of   1/2 tsp: smoked paprika                            Q   In a small bowl mix together the paprika, cumin, vinegar and
                                                         cooking juices in pan. Spoon some cooking juices over lamb and
                                                         vegetables and serve remainder alongside.                                                                               water.  Once the potatoes, pepper and onion have cooked,
                                                                                                                            2: tbsp wine vinegar                                 add the vinegar and spice mix and stir gently but thoroughly
                                                                                                                            3: tbsp water                                        and then leave to cook for a short time more until the
                                                                                                                                                                                 vinegar mix has been absorbed.
                                                                                                                            Chopped parsley to garnish

























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