Friday, June 15, 2012


Back to my roots. The ideal thing would to cook this with Ternasco de Aragón, a very tender young lamb from Aragón, my home land. But as I could not get that, I will cook it with the lamb I could get in the supermarket. Let’s go to the kitchen.


½ lb lamb steak
2 potatoes
Some extra virgin olive oil
1 clove of garlic, chopped
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon parsley
¼ teaspoon sage
Some salt to taste
Some freshly ground black pepper

To start with our recipe, wash and peel the potatoes. Then slice them. Get ½-inch slices. Heat some extra virgin olive oil in a pan, and when it is hot, start frying the potato slices. Do it in both sides but do not fry them completely because they will go to the oven later. Get rid of some of the oil in the potato slices.
Then put the potato slices on an oven tray. The lamb must go on top of the potatoes. Add some salt, black pepper and some drops of olive oil. The oven must be preheated to 350ºF. Let it cook and have a look from time to time. If you see that the meat is too dry, you can add some drops of water or more olive oil. The lamb will be ready in 30-45 minutes, depending on how thick the pieces are. Always have a look to the meat in the oven. You do not want it too done.
Meanwhile you can prepare a seasoning with some extra virgin olive oil, the garlic and the herbs and spices: oregano, thyme, rosemary, parsley, sage, salt and black pepper. Mix this well. Five minutes before the lamb is done, add the seasoning to the meat, on top of it. Make sure the herbs are not burned.
Serve the lamb with the potato slices. Something delicious. Enjoy!

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