My introduction to Spanish food was a tapas bar in Washington, DC in 1996 and I loved it. But what sealed my fate was spending two weeks in Spain in 1998 - I've been a major fan ever since. Based on a recipe by Pepita Aris (a renowned Spanish cookbook author), this is one of my favorite dishes: savory, tangy, and spicey. I'd serve it with Patatas Bravas and a green salad. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3/4 lb. lamb leg steak; cut into strips*
- 1 Tbsp. olive oil
- 1/2 onion; coarsley chopped
- 1 clove garlic; chopped
- 1/2 tsp. smoked Spanish paprika**
- 1 lemon; juiced
- 2 tsp. chopped fresh parsley
- Salt and black pepper to taste
Preparation:
1. Season lamb with salt and pepper.
2. Heat oil over medium high heat in a large frying pan. Brown the lamb, adding the onion about halfway through.
3. Add the garlic and sprinkle with paprika and lemon juice.
4. Cover, reduce heat to low, and simmer for 15 minutes.
5. Adjust seasonings and serve, garnished with parsley.
*Note 1: Lamb leg steaks are cut from the leg with the bone at the center (think osso bucco or ham steaks).
**Note 2: Spanish Paprika
