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Lamb Steaks with Almond and Paprika Sauce

This recipe for Lamb Steaks with Almond and Paprika Sauce has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This recipe for Spanish lamb uses some typical ingredients found in any Spanish kitchen. The flavour from the smokey paprika salsa compliments the lamb steaks perfectly and with the addition of other herbs, tomatoes and piquillo peppers this dish is both complex and very Spanish indeed. Serve with green vegetables and fresh bread to mop up that delicious sauce.

Ingredients for Lamb Steaks with Almond and Paprika Sauce

8 Lamb steaks
800g Chickpeas
Olive oil

For the Sauce:
4 Garlic cloves, chopped
2 Tinned piquillo peppers, diced
300g Plum tomatoes, chopped
60g Hazelnuts, crushed
½ Teaspoon hot smoked paprika
4 Sprigs Oregano, leaves removed and sliced
2 Teaspoons sherry vinegar
Olive oil

How to make Lamb Steaks with Almond and Paprika Sauce

  • Preheat your oven to 200°C
  • Season the lamb steaks with salt and smoked paprika then fry in a frying pan for 1 minute each side until brown.
  • Meanwhile drain the chickpeas, transfer the lamb to a plate then add the chickpeas to the frying pan, season and fry for 2 minutes.
  • Place the chickpeas in a cazuela and arrange the lamb steaks on top, bake in the oven for 10 minutes.
  • While the lamb steaks are cooking make the sauce. Pour some olive oil in the frying pan and saute the garlic, pepper and hazelnuts.
  • Add vinegar and bring to the boil, then add tomatoes and paprika and simmer for 1 minute. Lastly add the oregano and season the mixture with pepper
  • When the lamb is done serve on top of the chickpeas and spoon over the salsa.
  • Serve with vegetables and fresh crusty bread.

Serves 4

Lamb Steaks with Almond and Paprika Sauce

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Orce Serrano Hams

Published with permission of Orce Serrano Hams