This Spanish Soup leans on saffron to do the heavy lifting. We glaze the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the saffron elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the manchego and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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