Autumn is on its way in this part of Andalucía even though it’s still warm during the day and when the weather cools it means it is time for slow roasted meat.
And as I have a leg of lamb from la Sierra de Málaga I intend to cook it for 3 or 4 hours.
First up is make a spice rub:
2 cloves garlic, peeled and smashed
1 teaspoon cumin seeds
½ teaspoon sweet paprika
¼ teaspoon turmeric
1 teaspoon mixed herbs
Big pinch sea salt crystals
In a pestle and mortar grind the cumin, salt and garlic, then add the dried herbs, turmeric and paprika. Now drizzle in a little olive oil to form a paste.
Melt a knob of butter in a small pan over low to medium heat and then add the paste. Gently cook for 2 minutes.
Place the lamb in a roasting tin or casserole dish then smear the paste all over the meat, if using your hands make sure the paste has cooled a little.
Put the lamb in a pre-heated oven at 160°C | fan 140°C and cook for 30 minutes. Pour in 150ml dryish white wine and 100ml stock, baste the meat then continue to cook for another 3 hours. Baste from time to time. If things look as though they are drying out then add a little more wine.
400g jar chickpeas, drained and rinsed
Small onion, peeled and finely sliced
One clove garlic, peeled, smashed and finely chopped
2 tablespoon olive oil
Pinch hot paprika
Soften the onion in olive oil until it takes on a little colour. At the end of the cooking time, add the garlic.
Meanwhile, add the chickpeas to a pan over medium heat and bring up to a simmer.
Place the chickpeas in a blender and pulse, adding a little of the oil from the onions until you have a purée. Now stir in the onion and garlic, paprika, a little salt and freshly ground black pepper.