Rigatoni with Lamb and Lemon

Ingredients
  • 1 Moralejo lamb shoulder
  • 350 gr rigatoni
  • 1 onion
  • 1 leek, white part only
  • 2 cloves of garlic
  • 150 gr Parmesan cheese
  • 30 gr walnuts
  • 1 bunch of parsley
  • 1 lemon
  • olive oil
  • salt
  • pepper
Instructions

Chop the onion, leek and garlic cloves, place in a skillet to sauté with a bit of olive oil until golden.

Meanwhile, bring a pot of salted water to boil and cook the rigatoni for the amount of time indicated on the package.

Heat the lamb shoulder according to the instructions on the package.

Shred the meat, add to the vegetables along with the juice.

Add the chopped nuts and drained pasta and mix.

Add salt and pepper to taste, grate the washed lemon peel, using only the yellow part.

Serve on plates and add Parmesan to taste.

Preparation time: 20min
Difficulty: Easy
Servings: 4

Fried Garbanzos with Lamb and Yogurt

Ingredients
  • 1 Moralejo Selección Lamb Shoulder
  • 400 gr cooked garbanzos (can be canned)
  • 1 onion
  • 1 eggplant
  • 2 ripe tomatoes
  • 3 cloves of garlic
  • olive oil
  • salt and pepper

    Yogurt:

  • 4 plain yogurts
  • 1 bunch of cilantro
  • 1 lemon
  • 1 clove of garlic
Instructions

Cover the bottom of a colander with a thin layer of yogurt and let the whey (liquid) drain. If possible, leave overnight.

Place the yogurt in a bowl and add the juice of half a lemon, garlic (finely chopped), cilantro, salt and pepper.

Finely dice the onion and eggplant, place in skillet with the chopped garlic and three tablespoons of olive oil.

Meanwhile, peel the tomatoes, discarding the seeds, and dice.

Once the vegetables have softened, add the diced tomatoes, sauté a few minutes and then add the garbanzos. Sauté everything together for several minutes and then add the lamb shoulder (cut in pieces) gently cook the mixture.

Adjust salt for flavor and serve on a plate or platter with the yogurt in the middle.

Preparation time: 20min
Difficulty: Easy
Servings: 4

Cabbage, Carrot and Lamb Salad

Ingredients
  • 200 gr cabbage
  • 1 carrot
  • 1 Moralejo lamb shoulder
  • 1 large fresh fennel stem
  • 30 gr raisins
  • 30 gr walnuts

Sauce:

  • 4 preserved anchovy fillets
  • 1 egg
  • 200 ml extra virgin olive oil
  • 2 small pickles in vinegar
  • 6 preserved capers
  • Sherry vinegar
  • Try adding the reduced juice from the lamb
Instructions

Cut the cabbage into very thin julienne strips, peel and grate the carrot, set aside.

Thinly slice the fennel, against the grain

Heat the lamb shoulder, following the instructions on the packaging, shred the meat into mid-sized pieces.

Blend the egg with the vinegar and slowly drizzle in the olive oil until it emulsifies and forms peaks. Add the washed and dried anchovy fillets along with the capers and pickles, blend and adjust for salt.

Mix the cabbage, carrot, fennel, raisins, nuts and part of the meat, leaving the nicer pieces to garnish. Add the sauce and mix, adding salt if necessary.

Place the salad in a mold, add the pieces of lamb on top and pour with additional dressing on top and a drizzle around the edges. Garnish with capers and parsley.

Preparation time: 15min
Difficulty: Easy
Servings: 4