Is Andalusia in your next holiday plan? We advised you three different recipes which would remind you this wonder of nature in the article about those that consider themselves sun-seeking travelers. But Andalusia has reserved more than this if you combine nature and Andalusian man skills in cooking. Weren’t we clear, were we? Said in different words: “Leg of Lamb in Andalusian style”- this is what we meant.
This recipe makes an exciting alternative to traditional roast leg of lamb for Sunday lunch and will certainly keep the oven cleaner. To roast the peppers, core and quarter them, then shove them under a hot grill, skin-side p, until they blister and blacken. Put them under a tea towel to cool and the skin will slip off easily. Do let the joint rest before yo carve: IT’s amazing what a little time spent waiting will do to the flavor of food.
If you are six people, the following ingredients are necessary:
- 2 onions, peeled and sliced
- 1 leg of lamb, weighing 1.74 kg
- 1/2 lemon
- 4 cloves of garlic, peeled and sliced
- 85 ml olive oil
- 150 ml pint Manzanilla sherry
- 1 red or green pepper, roasted, deseeded and sliced
- 3 ripe tomatoes, peeled, deseeded and chopped
- 1 bunch of fresh parsley
- 300 ml pint beer
After supplied with the necessary ingredients start with preparing the place of cooking. Ready? Lay half the onion slices on the bottom of the cooking pot. Place the leg lamb on top of them. Remove the zest of the lemon in strips and place them in the pot too. Rub the lamb all over with the lemon juice and season lightly with salt and pepper. Cut the garlic into slivers and insert these under the skin of the lamb with the olive oil and pour on the Manzanilla. Cover carefully and marinate in the refrigerator overnight.
Next day, uncover the meat and let it come back to room temperature. Preheat the oven to 170-180° C/
Gas Mark 3-4. Tuck the pepper and tomato around it. Reserve some of the parsley for decoration, but push the rest of it well down around the meat. Pour on the beer, put it in the middle of the oven and cook for 30-35 minutes per 450 g. Allow to rest before carving.
Towards the end of the cooking, yo can cover the lamb with the lid or with a sheet of foil, if you like a moist joint, or leave the meat uncovered if you want it browned.