Looking good? No, it's not an elegant dish. But believe me: it tasts great. So I decided to share it with you.
Peel 2 waxy potatoes, parboil 5-10 mins in salted water, drain, cool and slice very thinly
Brush 1 tbsp olive oil on 2 slices of boneless leg of lamb (each 200g) and season them with salt and pepper.
Fry them in 1 tbsp olive oil for 2 mins per side, transfer to a warm oven dish and keep warm
Lower the heat under the pan, then fry 1 minced onion and 1 cubed carrot for 4-5 mins, stirring regularly. Add the finely hacked needles from a sprig of rosemary and fry for another minute.
Add 65 ml chicken stock and 320ml tomato frito and stir well. Taste, season with salt and pepper and softly reduce the sauce 3-4 mins
Pour the tomato sauce over the lamb and cover with overlapping potato slices
Brush with olive oil and season with salt and pepper.
Bake for 40 mins or until the potatoes are golden brown and crispy
Rest for 5 mins before serving. Feeds 2
(Here Warren Menses' original recipe in Dutch)
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