Casa
Martin
Cookbook
Spanish Lamb
with Roasted Vegetables
This is a modern recipe from the Spanish Lamb marketing board. It is simple but tasty and needs very little attention. Serve it with bread or boiled potatoes to soak up the juices. A lightly chilled bottle of red wine doesn't come amiss either.
| 350g neck of Lamb fillet cut into thin
(½cm) slices 1 tsp sweet Paprika 4 cloves Garlic crushed salt juice of 1 Lemon 1 tbsp Olive Oil |
 |
1 Courgette cut into batons 3 slices Aubergine cut in half 1 Onion cut into segements ½ Green Pepper cut into strips 6 cherry Tomatoes halved 2 tbsp Olive Oil 1 tbsp Sherry Vinegar |
Toss the lamb with the paprika, oil, garlic, salt and lemon juice. Leave to marinate for up to 4 hrs if desired. Place lamb and marinade in a frigadeira. Put the vegetables except the tomatoes, oil and vinegar in another frigadeira. Place both in medium hot oven for about 1 hour stirring once or twice. Ten minutes before ready add the tomatoes to the vegetable dish and return to oven to heat them through the rest of the vegetables should be slightly charred at the edges.