Paserene’s Lamb & Patatas Bravas

Name: Paserene’s Lamb & Patatas Bravas
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Potatoes; Cooked Chopped Tomato; Free-Range De-boned Lamb Leg; Green Beans; NOMU Spanish Rub; Onion; Onions

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

with charred green beans

4.5

49 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Paserene’s Lamb & Patatas Bravas

Serves 1

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

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Serves 2

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

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Serves 3

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

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Serves 4

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

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Frequently Asked Questions

What is the preparation time for Paserene’s Lamb & Patatas Bravas?

The preparation time for Paserene’s Lamb & Patatas Bravas with charred green beans is between 25 and 40 minutes.

What is the total time required to make Paserene’s Lamb & Patatas Bravas with charred green beans?

The total time required to make Paserene’s Lamb & Patatas Bravas with charred green beans is between 40 and 55 minutes.

How many servings does Paserene’s Lamb & Patatas Bravas provide?

4 servings

What are the main ingredients in Paserene’s Lamb & Patatas Bravas?

Baby Potatoes, Cooked Chopped Tomato, Free-Range De-boned Lamb Leg, Green Beans, NOMU Spanish Rub, Onion, Onions

What is the nutritional information of Paserene’s Lamb & Patatas Bravas?

Calories: 758, Carbs: 68 grams, Fat: grams, Protein: 37.7 grams, Sugar: 20 grams, Salt: 1123 grams

How do I prepare Paserene’s Lamb & Patatas Bravas?

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). 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! 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.