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    Lamb, Leek & Patatas Bravas

    Lamb, Leek & Patatas Bravas

    If you ask me what my favorite food of all time is, I’ll tell you it’s Spanish tapas. For one, Spanish food is phenomenal. Second, there’s nothing better than eating a little bit of a lot of different delicious things, right?

    And if you know tapas, you know patatas bravas. They vary a bit from place to place, but essentially this dish consists of potatoes with a spicy tomato sauce. It’s filling and heavenly, but that sauce really shouldn’t be limited to just potatoes.  Here I put my pressure cooker to work on this healthy recipe and cooked lamb and leeks inside the delicious, spicy sauce. With the necessary crispy, roasted potatoes on the side, papatas bravas just reached a whole new level.

    Lamb, Leek & Patatas Bravas

    The beloved Spanish tapa, patatas bravas, transformed into a full and fabulous meal with lamb and leeks.

    Lamb, Leek & Patatas Bravas

    When I think of Spain, it brings back a flood of warm memories. I loved being at home with my host mom Nuria, eating her delicous homemade food. Coincidentally, this was the first time I’ve ever heard of a pressure cooker. She worked long days, yet always managed to have an amazing meal on the table for her two kids and two exchange students. Her pisto will forever be one of my favoirte meals, though I make it on the regular stove top. Just as good!

    I used lamb stew meat in this version. Though it was delicious, the meat on the bones of the lamb I purchased was scarce, making it for a bit of a messy meal, knawing on bones after trying fruitlessly to be mannered with a knife and fork. I would recommend you either buy boneless lamp stew meat, lamb chops or try the beef stew meat. This will make for easier, neater eating. 

    Lamb, Leek & Patatas Bravas

    Print Recipe
    Serves: 4 Cooking Time: 1 1/2 Hours


    • 2 lbs lamb stew meat (or lamb chops)
    • 1/2 cup dry red wine
    • ¼ cup balsamic vinegar
    • 28oz can tomato puree
    • 2 medium leeks
    • ¼ tsp crushed red pepper
    • 1 tsp spanish paprika (or a sweeter paprika)
    • Pinch of cayenne pepper
    • 4 sprigs of thyme
    • 4 sprigs of oregano
    • 4 sprigs of parsley
    • 4 cloves garlic, diced
    • 4 medium potatoes
    • Olive oil
    • 2 tsp shortening
    • Salt and pepper to taste
    • Manchego cheese, as needed



    Preheat the oven to 425F. Heat your pressure cooker over medium heat. Add a little olive oil. While heating, chop the leeks into ¼ inch rounds, discarding dark green parts. Place in a bowl and add water to cover the leeks. Run your fingers through the leeks, releasing them from their rounds and allowing the dirt out from inside. Strain, spray rinse them, and then add to the hot pan.


    Saute the leeks for 5 - 7 minutes until translucent. Remove leeks from pan. While leeks are sautéing, chop the potatoes into about 1 inch sized pieces, about ½ inch thick. Generously grease pan with shortening. Toss potatoes in about 1 tbsp olive oil. Salt. Lay flat on the baking sheet in a single layer.


    Salt the meat. Once you've removed the leeks, increase the heat under the pressure cooker to high. Add a little more olive oil, and then the meat. Sear on each side until nicely browned, about 2 - 3 minutes a side.


    Put potatoes in the oven. Set a timer for 20 minutes. After 20 minutes, toss potatoes and roast for an additional 15 - 20 minutes or until crispy to your liking.


    Add the garlic, crushed red pepper, paprika and cayenne and saute until fragrant. Add the wine and vinegar to the pan. Bring to a boil and allow to simmer uncovered at medium heat for about 10 minutes.


    Tie the sprigs of thyme and oregano together with twine. Peel of half of the orange zest in large strips and then juice the orange.


    Add the leeks back to the pan, along with the tomato puree, orange zest, orange juice and herbs. Stir to combine. Place top on pressure cooker and set to high pressure. Lower temperature once pressure has been reached and allow to cook for 25 - 30 minutes.


    Safely release steam, open pressure cookers and remove from heat. Salt and pepper to taste. Roughly chop parsley. Using a vegetable peeler, peel thin slices of manchego cheese.


    Remove herb bundle. Spoon meat and sauce over potatoes. Top with parsley and manchego.


    Keeps for 3 days refrigerated. Lamb reheats very well, though potatoes are best the day of.

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