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Recipe and WIN: Spanish-style anchovy lamb with a green sauce served with Alhambra Reserva 1925

Oct 19, 2015 #Alhambra Reserva 1925
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****Congratulations to the competition winner, Eleanor P!****



Alhambra Reserva 1925 - Bottles and glass


Who doesn’t love tapas? The variety of dishes available is endless: from egg and cheese based dishes to a wealth of meat, fish, nut and vegetable options, there really is something for everyone.

We quite often have tapas nights at home, combining a range of shop-bought items with homemade dishes such as garlicky prawns, chorizo in red wine (or cider) and a Spanish tortilla to feed our senses with a wealth of different flavours.

Recently, I was challenged to come up with my own Spanish-inspired tapas recipe to complement Cervezas Alhambra’s Alhambra Reserva 1925 beer: a recipe that would “complement the full-bodied, pleasant taste”. This was a challenge – at 6.4%, this extra lager is pretty intense and full-bodied in its flavour, so needed a dish with strong flavours that would stand up well to it.

I was sent a case of Alhambra Reserva 1925 to help me with the challenge, and after sampling a few bottles, I decided on the strong flavours that I wanted to use. While some may question the pairing of lamb and anchovies, it works, trust me – there’s no fishiness, just a lovely savoury note that really brings out the flavour of the lamb. And so here’s my recipe: Spanish-style anchovy lamb with a green sauce.


Spanish-style anchovy lamb with a green sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Spanish


For the lamb

  • 450 grams diced lamb
  • 3 tinned anchovies
  • 2 tbsp olive oil (plus extra for cooking)
  • 3 cloves garlic
  • zest of one lemon
  • 3 sprigs thyme, stalks removed

For the green sauce

  • 1 tbsp olive oil
  • juice of half a lemon
  • 1 small handful parsley
  • 1.5 tbsp capers
  • 1 clove garlic


  • Combine all of the marinade ingredients (the anchovies, olive oil, garlic, lemon zest and thyme) in a pestle and mortar or a food processor. Blitz until you have a paste. Smother the lamb with this paste, and leave to marinate for at least an hour in the fridge.
  • For the green sauce, combine all of the ingredients and blitz in a food processor until well combined but not completely smooth. Set aside at room temperature until it's time to serve the dish.
  • After marinating, heat the remaining olive oil in a large frying pan on a medium heat. Add the lamb and cook, turning regularly, until cooked through. Serve with the green sauce.
Keyword anchovy, lamb


WIN 2x 75cl bottles of Alhambra Reserva 1925! 

Alhambra Reserva 1925 prize


Competition time! One lucky winner will receive a special edition 2x 75cl package of Alhambra Reserva 1925 so they can try it for themselves. All you need to do to enter is to leave me a comment below to let me know your favourite tapas recipe that you think would work paired with Alhambra Reserva 1925, and we’ll pick a winner after midday on Wednesday, October 28th. Good luck!



Please note: we were sent a case of Alhambra Reserva 1925, along with 3 glasses, in return for writing this post.


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50 thoughts on “Recipe and WIN: Spanish-style anchovy lamb with a green sauce served with Alhambra Reserva 1925”
  1. I am a bit of a renegade. I like developing and side kicking recipes, this beverage needs a robust prawn, potato and stilton tortilla. they will almost fight each other on the table and your mouth.

  2. I absolutely love Sweetcorn Fritters with Chorizo Salsa and Soured Cream. I think that this would go fantastically

  3. Um, unusual and very interesting recipe! My preferred tapas would be minced butter beans with garlic, lemon and fresh parsley served with toasted pitta bread.

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