Lamb Steaks with Almond and Paprika Sauce
recipe for Lamb Steaks with Almond and Paprika Sauce
has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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.
for Lamb Steaks with Almond and Paprika Sauce
8 Lamb steaks
For the Sauce:
4 Garlic cloves, chopped
2 Tinned piquillo peppers, diced
300g Plum tomatoes, chopped
60g Hazelnuts, crushed
½ Teaspoon hot smoked
4 Sprigs Oregano, leaves removed and sliced
2 Teaspoons sherry vinegar
to make Lamb Steaks with Almond and Paprika
your oven to 200°C
the lamb steaks with salt and smoked paprika then
fry in a frying pan for 1 minute each side until brown.
drain the chickpeas, transfer the lamb to a plate
then add the chickpeas to the frying pan, season and
fry for 2 minutes.
the chickpeas in a cazuela and arrange the lamb steaks
on top, bake in the oven for 10 minutes.
the lamb steaks are cooking make the sauce. Pour some
olive oil in the frying pan and saute the garlic,
pepper and hazelnuts.
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
the lamb is done serve on top of the chickpeas and
spoon over the salsa.
with vegetables and fresh crusty bread.
with permission of Orce