Marinated lamb and watercress salad

Name: Marinated lamb and watercress salad (Ensalada de corderito lechal escabechado con manzana confitada)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 3½ tbsp extra virgin olive oil; 4 baby tomatoes, halved; 1 tbsp red wine vinegar; leaves from 2 endives, cut into strips; leaves from 2 endives, cut into strips; 1 bunch watercress, washed and stems removed; 1 carrot, cut into julienne strips; 1 large tart apple, peeled, cored and cut into fine slices lengthways; 3 bay leaves; 1 sprig thyme; 100 g (3½ oz) carrots, sliced; 3 leeks, chopped; 6 cloves garlic, crushed; 100 g (3½ oz) mushrooms, sliced; 375 ml (13 fl oz) red wine vinegar; 1 litre (1¾ pints) virgin olive oil; flour for coating; salt and pepper to taste; salt and pepper to taste; 7 x 1.8 kg (4 lb) leg of spring lamb, bone removed (boned weight)

Ensalada de corderito lechal escabechado con manzana confitada

Preparation info

For
6
Tapas

Difficulty
Medium

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Marinades are a Castilian tradition, used for conserving fish and lean meat. The lamb preparation in this recipe is time-consuming and a little complex, but the end easily justifies the means as the marinade perfectly complements the lamb.

Ingredients

7 x 1.8 kg (4 lb) leg of spring lamb, bone removed (boned weight)
salt and pepper to taste

Europe
Spain
La Rioja
Segovia
Mediterranean

Method

Around 4 days before serving, season the leg of lamb with salt and pepper, dip it in flour and brown it in a little olive oil. Place the meat in a casserole and add the olive oil, vinegar, mushrooms, garlic, leeks, carrots, thyme, bay leaves, and more salt and pepper to taste. Cover the pan, bring to the boil and simmer gently for 1 hour 15 minutes.
Remove from