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Spanish Leg of Lamb

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Rate this recipe 2.1/5 (265 Votes)

Ingredients

  • - 1 leg of lamb 4-5 lbs
  • - butter
  • - 1 clove of garlic
  • - bay leaf
  • - Thyme or savory
  • - Paprika or pimenton
  • - Salt and pepper
  • - water

Details

Level of difficulty Easy
Preparation time 20mins
 Cost Budget Friendly

Preparation

Step 1

Skim fat from lamb.

In a saucepan, boil 4 1/2 cups of water, put grease, bay leaf, thyme or savory, crushed garlic, salt and pepper and paprika (or pimenton). Boil 1/4 of an hour over low heat. In the preheated oven, put the leg, put the pieces of butter on it. Strain the broth, add when the butter has browned browned.

Step 2

Cook the roast 45 minutes to 1 hour. Serve hot with beans or potatoes.

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INGREDIENTS

  • 2.25 Cups of flour
  • 1 Egg, beaten
  • 3 Tsp. of lard
  • 1/5 Cup of warm water
  • 5 Tsp. of olive oil
  • 1 Onion, minced
  • 1/2 pound of ground beef
  • Salt and pepper, to season
  • 1 Tsp. of chili powder
  • 1 Tsp. of cumin
  • 2 Garlic cloves, diced
  • 1 Can of diced tomatoes

METHOD

  1. In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly. 
  2. In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well. 
  3. Roll out the empanada dough, and cut out circles with a ramekin. 
  4. Cover a baking tray with a piece of parchment paper, and place the dough circles on top. 
  5. Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
  6. Cook at 350°F for 15 to 20 minutes, or until golden.
  7. Remove from oven... and enjoy!

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Spanish Leg of Lamb Grammy's roast leg of lamb