Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients.
Place in a pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor.
Using a small brush, spread surface of meat well with marinade.
Place lamb in a large pan, cover, refrigerate overnight or for 24 hours.
Baste occasionally with marinade.

The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals.
Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes.
Cook to desired doneness.
Transfer meat to a pan and let rest for 10 minutes before carving.
(Resting meat makes it firm and easier to carve.)

Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Spanish Potato Omelet (Tortilla Española)

In Spain, tortilla refers to a savory round based on potatoes or eggs, not the Mexican flatbread of flour or corn.

3/4 cup olive oil
4 medium potatoes, pared and cut into 1/8-inch slices
1 medium onion, cut into 1/8-inch slices
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in 10-inch nonstick skillet until hot.
Layer potato and onion slices alternately in skillet.
Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes.
Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.

Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion.
Sprinkle remaining salt over potatoes.

Heat oil in skillet until hot; pour egg and potato mixture into skillet.
Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), about 7 minutes.

Shake pan occasionally to prevent omelet from sticking.
Place large plate over skillet; invert omelet on plate.
Slide omelet back into skillet.
Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer.
Turn onto serving plate; cut into wedges to serve.

Yields 4 servings.

Spanish Braised Oxtails (Rabo de Toro a la Andaluza)

3 pounds oxtails, cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 medium onion, cut into fourths
1 bay leaf
4 cup water
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup dry red wine
Minced parsley

Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on all sides, about 15 minutes.
Sprinkle with salt, thyme and pepper; add onion fourths, bay leaf and water.
Heat to boiling; reduce heat.
Cover and simmer 3 hours.

Remove oxtails with slotted spoon; remove bay leaf.
Pour liquid into bowl; skim off fat.
Reserve 1 cup of the liquid.
Cook and stir chopped onion and garlic in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.

Stir in flour.
Gradually stir in wine and reserved cooking liquid.
Heat to boiling, stirring constantly; boil and stir 1 minute.
Reduce heat; add oxtails.
Cover and simmer until oxtails are tender, 1 to 1 1/2 hours.

Sprinkle with parsley.

Yields 4 servings.