1 May 2010

Lamb Salad on Potato Cakes

Andalucia, although not famous for it actually produces some of the finest lamb in the world. "Cordero Segureno" is a rare breed of sheep which over many years and generations has become accustomed to the harsh rural Andalucian conditions. In fact the breed is so adapted to the long dry summers and cold winters of Spain a flock sent to the south of France a few years ago for breeding didn't flourish, seems the French countryside was too kind, green and forgiving for what must be the toughest sheep in Europe!

Orce village and surrounding areas are famous for their "Asado de Cordero" a slow baked lamb dish with potato, garlic onions and herbs. These tradaitional dishes are served in the center of the table in an enourmous metal baking tray - everyone of course then gets stuck in, crusty bread and red wine ready to mop up and wash down.

You can of course make an asado yourself, there are usually leftovers so here is what to do with them, that garlic and herb infused meat makes a great summer salad. Leftovers from a roast leg of lamb in rosemary also work equally well. Lamb salad on potato cakes, nice and easy.


Leftover potatoes
Leftover swede or turnip
1 Onion, diced
Cracked black pepper
1 Garlic clove, diced
Squeeze lemon juice
Olive oil
Leftover roast lamb
Fresh salad, peppers, Tomatoes etc


1. Combine the swede, potatoes and diced onion in a large cazuela and mix well along with the seasoning.

2. Add the garlic, and a splash of milk, continue to mix then shape into patties or “potato cakes”.

3. Fry each cake until golden brown on each side then set aside onto a plate.

4. Cut the lamb into thin strips and arrange over the potato cake then add the mixed salad.

5. Drizzle generously with extra virgin olive oil.

No comments: