Lamb Fillet Steaks with Sauce from the Alpujarras

Cordero Alpujarreño

Servings: 4

Cook Time: 20 minutes [PT20M]


12 fresh lamb fillets

4 oz whole almonds

4 slices of white bread (lightly fried in a pan)

2 cloves of garlic

8 saffron strands

1 tsp of sweet pimentón

1 bay leaf

1 dash of salt

scant 1/2 cup olive oil

4 soup spoons of tomato sauce

1 dash of black pepper

Fresh thyme (chopped)

1-1/2 fl oz brandy


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.

from the Don Quijote restaurant, Munich, Germany
Recipe courtesy of Spain GourmeTour magazine

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