Lamb Fillet Steaks with Sauce from the Alpujarras - Cordero Alpujarreño
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Makes 4 servings.
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12 fresh lamb fillets
Clean the lamb fillets and cut to length. Lightly salt and pepper.
Heat the olive oil with the almonds and sliced garlic. When the garlic turns a light brown, add the pimentón, saffron, thyme, bay leaf, tomato sauce, white bread, and 3-1/2 fl oz of water. Heat to boiling and mix in mixer.
Flambé the lamb fillets in a small amount of olive oil and the brandy. Add the sauce, cook for ten minutes, add salt and pepper to taste.
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