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

21 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!

Download the Recipe

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!

Download the Recipe

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!

Download the Recipe

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!

Download the Recipe

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). 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!