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

Spread the love


****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 Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Spanish
Keyword: anchovy, lamb


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.


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.


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

  1. Patatas bravas

  2. A very interesting Prize!

  3. pulled pork

  4. Chirizo and black pudding

  5. garlic flavoured cashew nuts

  6. Chorizo and olives

  7. Stuffed baby peppers!

  8. King prawn andchorizo

  9. Patatas Bravas

  10. Fried Chorizo and Wild Mushrooms roasted in garlic

  11. Chorizo Tapas with Honey yum

  12. Chickpea,chorizo and pepper salad

  13. Patatas Bravas

  14. 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.

  15. Patatas bravas. My favorite.

  16. Prawns with a chilli dip! 🙂

  17. swordfish steaks

  18. I love calamari with a good salsa

  19. Chicken pieces in cumin, garlic and lemon, with olives and stuffed chillis.

  20. King prawn and chorizo

  21. Spicy pork meatballs in a tomato sauce

  22. I’d pair them with Albondigas in a spicy paprika and tomato sauce

  23. Patatas bravas

  24. Goat’s cheese, fennel & roasted red pepper tart

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

  26. Humus & Felafal

  27. Mini chorizo and pork burgers

  28. I’m sure it would be delicious with anything but patatas bravas would be lush!

  29. Garlic Mushrooms and a Sour Cream Dip

  30. pam Hutchinson kelly

    Spaghetti bolognase with cheese toppin

  31. grilled shrimp with garlic

  32. kale salad and serrano ham

  33. Garlic prawns and crusty french bread.

  34. 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.

  35. Quorn pieces and french bread

  36. Prawn, potato and cheese tortilla

  37. Seafood paella

  38. Garlic prawns – yum!

  39. Garlic and white wine prawns and chorizo

  40. Chicken Chillindron

  41. Pulled pork

  42. Feta and olives

  43. Pincho Ribs with Sherry Glaze or Gambas Pil-Pil

  44. Chorizo & King Prawn with Aioli dressing.

  45. Who won?

Leave a Reply to Mike Gerrie Cancel reply

Your email address will not be published. Required fields are marked *