Andalucian Spiced Lamb with Lemon (4)

This is a recipe from Malaga inĀ  ” The Flavours of Andalucia” by Elizabeth Luard 1991

Andalucian Spiced Lamb with Lemon (4)
Print Recipe
Servings
4
Servings
4
Andalucian Spiced Lamb with Lemon (4)
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180 C Gas 4
  2. Rub the meat with the ground spices, peppercorns,salt,lemon zest and juice. Arrange the pieces snugly in a casserole into which you have poured a little of the oil.
  3. Pour the remaining oil and the wine around the meat and tuck in the bay leaves.
  4. Cook, uncovered, in the oven for 90 minutes, basting from time to time, until the meat is tender and well browned. You may need to add a little water from time to time to stop it drying out and lower the heat a little half way through cooking.
  5. Check seasoning before you serve the meat, sliced, with its own gravy, a generous helping of mashed potato and a green salad.
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