Leg of Lamb Andalusian style
Serves 6 people
2kg leg of lamb
2 onions, peeled and sliced
strips of lemon peel from 1 lemon
juice ½ lemon
4 cloves of garlic
70ml Manzanilla
140ml olive oil
1 x red or green pepper, peeled, seeded and chopped
3 ripe tomatoes, peeled seeded and chopped
30g parsley
280ml beer
Place the lamb on top of half the sliced onions in a tight fitting casserole dish with lid.
Peel the lemon in strips and add to the casserole dish. Squeeze the lemon juice all over the lamb and season with salt and pepper.
Peel and slice the garlic and cut into slivers, inserting them under the skin of the lamb and around the bone.
Brush the lamb with olive oil and pour the Manzanilla over. Cover and leave to marinate in the fridge, overnight if possible.
When ready to cook, tuck the tomato and pepper around the meat. Keep some parsley for decoration, but put the rest around the lamb. Pour on the beer and put in the middle of a warm oven Gas3-4/170-80C/325-350F. Cook for 30-35 minutes per half kilo, plus 30 minutes.
Suggested wine:
Bohigas Reserva 1999 (red)
Valenciso Reserva 2000 (red)
2kg leg of lamb
2 onions, peeled and sliced
strips of lemon peel from 1 lemon
juice ½ lemon
4 cloves of garlic
70ml Manzanilla
140ml olive oil
1 x red or green pepper, peeled, seeded and chopped
3 ripe tomatoes, peeled seeded and chopped
30g parsley
280ml beer
Place the lamb on top of half the sliced onions in a tight fitting casserole dish with lid.
Peel the lemon in strips and add to the casserole dish. Squeeze the lemon juice all over the lamb and season with salt and pepper.
Peel and slice the garlic and cut into slivers, inserting them under the skin of the lamb and around the bone.
Brush the lamb with olive oil and pour the Manzanilla over. Cover and leave to marinate in the fridge, overnight if possible.
When ready to cook, tuck the tomato and pepper around the meat. Keep some parsley for decoration, but put the rest around the lamb. Pour on the beer and put in the middle of a warm oven Gas3-4/170-80C/325-350F. Cook for 30-35 minutes per half kilo, plus 30 minutes.
Suggested wine:
Bohigas Reserva 1999 (red)
Valenciso Reserva 2000 (red)