Name: Spring leg of lamb with honey, currants, and pine nuts (Pierna de cordero a la miel con pasas de corinto y piñones)
Yield: Serves 6
Cuisine: Spanish
Ingredients: About ¾ cup (175 ml) extra virgin olive oil, plus more for sautéing; 1 tablespoon all-purpose flour, dissolved in ½ cup (125 ml) warm water (optional); Rosemary sprigs, to garnish; 2 onions, finely chopped; Salt and white pepper; ½ cup (2¾ oz/75 g) pine nuts; 1 bay leaf; ½ cup (2¾ oz/75 g) currants or seedless raisins; 3 green bell peppers, finely chopped; 1 cup (250 ml) white wine; ½ cup (125 ml) brandy; 2 teaspoons saffron threads; 1 tablespoon mild paprika; 4½ lb (2 kg) bone-in leg of young lamb; 2½ tablespoons honey, heated slightly to become liquid

Preparation info

Serves
6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Bathed in a dark, silky sauce speckled with pine nuts, this tender young lamb makes an extremely striking dinner dish. In Al-Andalus, the Arab and Berber penchant for mixing sweet and savory meant all kinds of fruits are added to meat—such as prunes, quince, or apples, along with the eclectic flavors of fennel, citrus, cumin, saffron, cinnamon, and coriander. Lamb really was a moving feast.