This is a recipe from Malaga in ” The Flavours of Andalucia” by Elizabeth Luard 1991
Ingredients
- 1 small shoulder lamb chopped into steaks across the bone
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp coarsely ground black pepper
- 1 tsp salt
- zest and juice of half a lemon zest grated
- 1 snall glass olive oil
- 2 glasses dry white wine
- 2 fresh bay leaves
Servings:
Instructions
- Preheat the oven to 180 C Gas 4
- Rub the meat with the ground spices, peppercorns,salt,lemon zest and juice. Arrange the pieces snugly in a casserole into which you have poured a little of the oil.
- Pour the remaining oil and the wine around the meat and tuck in the bay leaves.
- Cook, uncovered, in the oven for 90 minutes, basting from time to time, until the meat is tender and well browned. You may need to add a little water from time to time to stop it drying out and lower the heat a little half way through cooking.
- Check seasoning before you serve the meat, sliced, with its own gravy, a generous helping of mashed potato and a green salad.
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