Our recent walk through Aragón left us satisfied with the longaniza de Graus and plump after hitting the classic pastries from Huesca. But no gastronomic excursion to the area would be complete without trying the lamb, that young lamb with denomination of origin which is, with good reason, a source of pride among the locals.
To learn how to cook it – and to eat one, let’s not kid ourselves – we went to the restaurant The origin, in Huesca capital. Its chef, Beatriz Allué, who won the award for the best lamb in Aragon in 2017, taught us to prepare it in two classic ways: roasted and stewed. You have everything in the video above, which is hungrier than dancing 25 jacks.
CALDERETA DE TERNASCO OF THE ORIGIN
For 4 people
1 shoulder of lamb (or the equivalent of any other part of the lamb) 2 potatoes 1/2 onion 1 clove of garlic 250 ml of meat broth Brandy, white wine, stale wine or beer 1 bay leaf 1 branch of fresh thyme Olive oil Salt and ground black pepper and in grain
Remove the cover from the shoulder and cut it into small pieces. Salt and pepper them and heat a deep frying pan or casserole over high heat with a splash of olive oil. Brown the shoulder with some peppercorns. While it is browning, chop the garlic and onion. When the meat is browned, remove it and reserve it. Lower the heat, add the garlic and let it brown slightly. Add the onion and sauté for a minute. Add a jet of water and cook gently for an hour and a half, adding some water in the process if necessary. Soak with a jet of brandy. Peel the potatoes and peel them (see video). Return the meat to the pan or casserole. and stir well so that it is impregnated with the sauce. Add the potato and stir again, soak in the broth and 250 ml of water and add the bay leaf and thyme. Cook gently until the meat is tender and the potato is done, about 30-40 minutes.
ROASTED TERNASCO OF THE ORIGIN
For 4 people
1 shoulder of lamb 1 large potato or 2 small 3 unpeeled garlic cloves Fresh thyme 4 bay leaves Brandy Olive oil Salt and peppercorns
Heat the oven to 170 degrees. Remove the cover from the shoulder and make four slices but without cutting the meat completely (see video). Place it on a baking tray with the skin upside down and chop the garlic cloves and three bay leaves. Salt on both sides and add peppercorns and thyme leaves. Wet the bottom of the tray with a little water and brush the lamb with a splash of olive oil. Bake for about 40 minutes, while peeling the potatoes and seasoning them. Soak them with a splash of olive oil and another of brandy, season them with thyme and a broken bay leaf with your hands, and let them rest. Remove the shoulder from the oven and remove it from the tray. Divide the potatoes in it and lay the shoulder on them, but with the skin facing upwards. Return to the oven at 200 degrees and leave for 15-20 minutes until golden brown. .