Extremadura lamb rehashed with garlic and potatoes with a Torta del Casar cream

Ingredients

  • 2 Extremadura lamb shoulders cut in pieces
  • 10 garlic cloves
  • 1 sprig of rosemary
  • Sweet La Vera paprika
  • Gata-Hurdes oil
  • Salt
  • Pepper
  • 8 potatoes
  • 150 g Torta del Casar
  • 1 tablespoon of Villuercas Ibores honey
  • 50 ml cream
  • Salt
  • Pepper

Author:

Instructions:

For the lamb:

Add sufficient oil into a saucepan to stir-fry the previously seasoned lamb, and when it begins to brown, remove and set aside.

Add the garlic cloves and when they begin to brown, add the lamb and the sprig of rosemary. Lower the heat and stir from time to time to prevent it from sticking to the bottom, for approximately ten minutes. When it begins to caramelise, add a spoonful of paprika and stir well so that it is mixed, and it is then ready.

For the potatoes:

Wash the potatoes, cut them into small pieces without peeling, and boil for 5 minutes.

Preheat the oven to 180º, drain and put in a baking dish. Season and add a little oil on top. Bake for about 20 minutes or until they begin to brown on the outside.

Cheese sauce:

To prepare the cheese, heat the cream, honey and Torta del Casar in a saucepan and allow it to reduce for 5 minutes on low heat so that it does not stick.

Pour the sauce over the potatoes as soon as you take them out of the oven.