19 June 2008
Lamb with Beer
The village of Orce is popular for quite a few reasons. Most predominantly its cave dwellings. Below we have a photo of the sign "Cuevas de Orce" Yes! you can stay in a cave - a different kind of sleep altogether (bring the alarm clock)
There is also the food to enjoy....
To say "people come from miles around" may be an over used phrase in restaurant promotion but very applicable to "Bar Salero" The owner Alfredo, a long term resident of the village who cooks THE best lamb dishes in the region. In a future post we will find out how the local bread maker (and his ovens) assist in the making of Alfredo's Andalucian "Asado de Cordero" For now though something just as mouthwatering also served up in Bar Salero.
Lamb in Beer:
Slow Cooked Lamb in Beer....lovely!
A traditional, rustic Spanish dish which has been prepared the same way for generations, whether in a fine restaurant or at the home of the local shepherd. The result is succulent and tender lamb which melts in the mouth.
Ingredients (serves 4):
1 leg of lamb (xl)
Large can of San Miguel beer (or strong lager/beer)
Half litre of water
6-8 cloves of garlic
How to cook:
1. Place the lamb in a large oven proof dish, add the garlic (no need to peel) pour in the beer and water
2. Cook slowly in a low oven for about 2-2 ½ hours until the meat is cooked through.
3. Remove the lamb from the tray and leave to rest for a few minutes before slicing, it will probably fall off the bone and this is a good sign.
4. Squeeze the garlic out of their skins and mix with the juices.
5. Serve with sautéed potatoes and a generous helping of the juices.