'This dish is from Zaragoza, my home from age 12 to 25," says Pablo. At the restaurant, Pablo cooks the potatoes in a separate baking dish, but for convenience, we’ve used one dish to bake everything together.
- 100 ml olive oil
- 2 onions, thinly sliced
- 2 green bullhorn capsicums or banana chillies*, sliced
- 4 large desiree potatoes, peeled, cut into 5mm slices
- 500 ml (2 cups) hot chicken stock
- 1.5 kg lamb shoulder, trimmed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- ¼ cup flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make alioli, place garlic in a small bowl. Gradually whisk in oil in a steady stream until thick and emulsified. Season with salt and pepper, stir in parsley, cover and set aside.
Preheat oven to 140°C. Heat oil in a large frying pan over medium heat. Cook onions and capsicums for 2 minutes or until softened. Add potato slices and cook, stirring occasionally, for 4 minutes or until starting to release their starch; they should still be raw. Season, place in the base of a large greased baking dish or roasting pan and pour over hot chicken stock.
Season lamb with salt and pepper, and place on top of potatoes. Cover with baking paper then foil, and bake for 2½ hours or until lamb is tender. Increase oven to 190°C, remove foil and cook for a further 15 minutes or until lamb is golden. Serve with potatoes and alioli.
* Bullhorn capsicums, available from selected supermarkets and greengrocers, are red or dark green and are 15 cm long with a tapered shape, similar to that of a bull’s horn.
DRINK 2008 Buil & Giné 'ginéginé’ Grenache/Carignan
As seen in Feast magazine, Issue 10, pg87.
Photography by John Reyment.