Honey Caramelised Lamb with Raisins and Spring Onions

This dish perfectly combines the characteristic flavour of the lamb with the honey and onion and the resulting sauce is spectacular. 

First fry the lamb until golden brown and then season with salt and pepper. Then add some raisins and a glass of meat stock and let it simmer over a low heat. 

When the meat is tender, add the spring onions and then bathe the lamb in the honey until it caramelises. 

Ideal for special occasions.

Honey Caramelised Lamb with Raisins and Spring Onions


Comments

Post a Comment

Popular posts from this blog

Orange Glazed Salmon

Image
This is an exquisite fish dish originally from Mediterranean cuisine. It is a fusion of sweet and citrus flavours that results in a delightful dish.  It is essential to have good quality fresh salmon. Remove all the bones from the salmon loin and cut it into three slices. We use the juice of three high quality oranges . Once the boneless pieces of salmon have been cut, place them in a frying pan without oil, first with the skin side in contact with the pan. Add a little salt to the salmon pieces. When the salmon changes colour, turn it over so that the skinless side is toasted. Now add the orange juice, a little dill and leave to cook until the juice is reduced.  Remove the salmon pieces and serve with the orange and dill sauce.  Enjoy the result.
Read more

Atún encebollado (Tuna with Onions)

Image
Andalusian recipe par excellence. It requires high-quality tuna.  Cut the tuna into bite-sized pieces. Cut the onion and garlic into very thin slices.   Now put olive oil in a pot and cook over medium heat and fry the onion and garlic together with a bay leaf. Add oregano, salt and paprika. Stir so that the paprika does not overheat and add a little vinegar and fish stock. Cook over a medium heat until the onion is poached. Add the salted tuna. Cover the stew and leave to cook for a few minutes.   All that remains is to enjoy this delicacy with its sauce. Tuna with Onions
Read more

Corvina (seabass) a la Roteña

Image
The sauce, known as roteña because of its origin in the southern Spanish coastal town of Rota, is a combination of several vegetables that adapts to a wide variety of fish. We will make it today to be served with seabass (corvina) loins, and the result will be amazing (see photo). First we make the roteña sauce. To do this, cut a couple of onions into julienne strips, a green and a red pepper, chop some garlic and gently fry everything in a frying pan with olive oil. Next, dice the tomatoes and add them to the sauce along with two bay leaves. Add salt and pepper to the vegetables. When the vegetables are ready, add half a glass of manzanilla wine and allow the alcohol to reduce. The sauce is now ready. Place the roteña sauce on a baking tray and put the seabass loins cut into four pieces on top with a little salt. Bake in the oven at 180 degrees for about 10 minutes so that the fish is juicy. Serve the fish with the roteña sauce. Corvina (seabass) a la Roteña
Read more