The smoky & spicy aromas of Spain will fill your kitchen today, Chef, as you cook a beautiful plate of food – crispy oven roasted baby potatoes covered in NOMU Spanish Rub rest on a generous serving of a rich tomato sauce. This accompanies butter-basted brown lamb and charred green beans. Buen Provecho!
Paserene’s Lamb & Patatas Bravas
Paserene’s Lamb & Patatas Bravas
with charred green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Cooked Chopped Tomato
- Free-Range De-boned Lamb Leg
- Green Beans
- NOMU Spanish Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 25-30 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 150ml of water. Simmer until thickened and reduced, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 6-8 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 250g
NOMU Spanish Rub - 15ml
Onion - 1
Cooked Chopped Tomato - 100g
Free-range De-boned Lamb Leg - 160g
Green Beans - 100g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 25-30 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 300ml of water. Simmer until thickened and reduced, 12-15 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 6-8 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 500g
NOMU Spanish Rub - 30ml
Onion - 1
Cooked Chopped Tomato - 200g
Free-range De-boned Lamb Leg - 320g
Green Beans - 200g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 30-35 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 450ml of water. Simmer until thickened and reduced, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 8-10 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 750g
NOMU Spanish Rub - 45ml
Onions - 2
Cooked Chopped Tomato - 300g
Free-range De-boned Lamb Leg - 480g
Green Beans - 300g
CRISPY POTATOES
Preheat the oven to 200°C. Spread the halved potatoes on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the oven until golden, 30-35 minutes (shifting halfway).
COOK THE SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the remaining rub and fry until fragrant, 1-2 minutes. Add the cooked chopped tomato and 600ml of water. Simmer until thickened and reduced, 15-20 minutes. Add a sweetener and seasoning. Remove from the heat.
SIZZLING LAMB
When the sauce has 8-10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing and seasoning.
CHARRED GREEN BEANS
Return the pan to medium-high heat with a knob of butter. When hot, fry the trimmed green beans until lightly charred but still crunchy, 8-10 minutes. Remove from the heat and season.
IT’S THAT TIME
Make a bed of the sauce, top with the crispy potatoes, and serve alongside the lamb and the charred green beans on the side. Well, done Chef!
Baby Potatoes - 1kg
NOMU Spanish Rub - 60ml
Onions - 2
Cooked Chopped Tomato - 400g
Free-range De-boned Lamb Leg - 640g
Green Beans - 400g
Woolies Products in this dish
