Lamb cutlets with tumbet
- Online only
- Serves 4
- Hands-on time 1 hour, cook time 1 hour 30 mins
This Spanish lamb recipe is taken from Nieves Barragan Mohacho’s new cookbook Sabor. It may be a labour of love to make all the different components of the dish but the resulting meal is full of flavour and perfect served as a dinner party main course.
- Gluten-free recipes
You will have plenty of leftover spicy tomato sauce from this recipe. It freezes well so you can use it another time. When delicious. magazine’s deputy editor, Susan Low, tested the recipe she used the leftover sauce to make a baked egg brunch.
Nieves says: “Tumbet is traditional home cooking at its best. I last ate it in Majorca, where it comes from, and was amazed at the simplicity of the peppers, aubergines and potatoes served with the lamb underneath. The restaurant was one of those old places where, even though they had no air-conditioning and it was boiling outside, it felt lovely and cool.”
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