Name: Slow-roasted lamb jam (Confitura de cordero)
Yield: Serves 6
Cuisine: Spanish
Ingredients: A few sprigs of fresh rosemary and thyme; Salt and white pepper; 3 tablespoons dried fruit, such as raisins or golden raisins; 2 tablespoons molasses; 1 branch of rosemary, leaves finely chopped; 1 tablespoon chocolate syrup; 8 asparagus spears; 2 cups (9 oz/250 g) diced zucchini; Sea salt; 4½–5 lb (2-2.25 kg) boneless leg of lamb, trimmed of fat, and butterflied (from an 8 lb/3.6 kg lamb leg on the bone); Salt; 4 carrots, sliced; 1 red bell pepper, seeded, deribbed, and chopped; Extra virgin olive oil; 10½ oz (300 g) heirloom potatoes, washed; 1 large onion, sliced into thin wedges; 8 pitted prunes, chopped; ⅔ cup (150 ml) honey rum

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This is a stunning dish, possibly a precursor to Mexican mole sauce, with its chocolate and dried fruits. It is said to have been invented by nuns. You can skip making the confit potatoes and simply boil them, though you will miss out on an incredible velvety texture and unique taste. Equally, you can replace the honey rum with a Spanish brandy.