Name: Lamb in Pedro Ximénez sauce (Cordero en salsa de PX)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2½ tablespoons toasted pine nuts; 1½ tablespoons honey; 1 teaspoon ground thyme; 8 cloves garlic, minced; Freshly ground black pepper; 3 teaspoons salt; ¼ cup (1 oz/30 g) pitted prunes; 1¼ cups (300 ml) Pedro Ximénez dessert wine; 2¼ lb (1 kg) boneless leg of lamb, fat trimmed, cut into chunks; 1 tablespoon extra virgin olive oil; 3 onions, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Lamb was the favored meat among Al-Andalus’ higher echelons, and is still very popular in the region, the best quality being from the Segureña breed. In this recipe, sweet and savory ride high thanks to the intensity of the raisiny PX wine. The dish is relatively easy to make and is great dinner party fodder. Couscous is an excellent accompaniment.