📝 About This Recipe
El Paquito is Spain's stylish, modern answer to the classic steak sandwich, elevating succulent leg of lamb into a gourmet street food masterpiece. This sandwich celebrates the 'Interovic' movement in Spain, showcasing tender, marinated lamb loin tucked into a crusty barra de pan with smoky piquillo peppers and a zesty garlic alioli. It’s a vibrant, juicy, and deeply flavorful experience that brings the bustling energy of a Madrid tapas bar right into your kitchen.
🥗 Ingredients
The Lamb and Marinade
- 600 grams Boneless Lamb Loin or Leg (sliced into thin 1/2-inch steaks)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Arbequina preferred)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 sprig Fresh Rosemary (finely chopped)
- 1/2 teaspoon Dried Oregano
The Quick Alioli
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (grated)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt
The Assembly
- 2 large Spanish Baguette (Barra de Pan) (cut into four 6-inch sections)
- 8 pieces Piquillo Peppers (jarred, roasted, and sliced into strips)
- 1/2 Red Onion (very thinly sliced into half-moons)
- 1 handful Arugula (Rúcula) (for a peppery crunch)
- 1 pinch Flaky Sea Salt (Maldon) (to finish)
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, minced garlic, pimentón, chopped rosemary, and oregano to create the marinade.
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2
Place the lamb slices into the marinade, ensuring every piece is well-coated. Let it sit at room temperature for 15-20 minutes to absorb the flavors.
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3
While the lamb marinates, prepare the alioli by mixing the mayonnaise, grated garlic, lemon juice, and a pinch of salt in a small ramekin. Set aside in the fridge.
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4
Slice your bread sections lengthwise, but don't cut all the way through—this creates a 'hinge' that keeps the juices inside the sandwich.
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5
Heat a heavy cast-iron skillet or griddle over medium-high heat until it is wisps of smoke begin to appear.
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6
Lightly toast the inside of the bread on the hot dry skillet for 1 minute until golden and crisp, then set aside.
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7
Season the marinated lamb generously with salt just before cooking. Do not salt too early or the meat will lose moisture.
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8
Place the lamb slices on the hot skillet. Sear for about 2 minutes per side. You want a deep brown crust but a juicy, medium-rare to medium interior.
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9
In the same pan, push the lamb to the side and quickly toss the piquillo pepper strips and sliced onions for 1 minute just to warm them through and pick up the lamb fat.
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10
Remove the lamb from the heat and let it rest on a cutting board for 2 minutes. This is the secret to a sandwich that isn't soggy.
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11
Spread a generous layer of the garlic alioli on both the top and bottom insides of the toasted bread.
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12
Layer the bottom of the bread with a small bed of arugula, followed by the warm lamb slices.
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13
Top the lamb with the sautéed piquillo peppers and onions. Sprinkle a tiny bit of flaky sea salt over the meat.
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14
Close the sandwich and press down slightly so the juices and alioli mingle. Serve immediately while the bread is still warm and crunchy.
💡 Chef's Tips
Always use a high-quality, crusty bread; a soft roll will collapse under the weight of the lamb juices. For the most tender results, ensure you slice the lamb against the grain. If you don't have piquillo peppers, roasted red bell peppers are a fine substitute, but add a drop of honey to mimic the piquillo's sweetness. Don't overcook the lamb! Lamb becomes tough and gamey when well-done; aim for a pink center. If you want an extra kick, add a few slices of pickled guindilla peppers for a traditional Spanish heat.
🍽️ Serving Suggestions
Pair with a cold glass of Spanish red wine like a young Rioja or a chilled glass of dry Sherry (Fino or Manzanilla). Serve alongside a bowl of thick-cut Patatas Bravas or simple salted potato chips. A side of green olives (Manzanilla or Gordal) provides a perfect salty contrast to the rich meat. Finish the meal with a simple green salad dressed in lemon and olive oil to cleanse the palate.