Chef Miguel de la Torre was born and raised in Madrid, Spain. He moved to Louisville in 1987, and opened De la Torre's Restaurant on Bardstown Rd. a year later, at a time when there were very few ethnic restaurants in the city.
In 2004, he opened La Bodega, an authentic Spanish tapas bar, next door to the restaurant. This completed a dream for the chef, as he is able to offer both aspects of the Spanish dining tradition. In De la Torre's, you can have a quiet, leisurely dinner or go to La Bodega for tapas and socializing with friends. Either way, Miguel is happy sharing a taste of Spain with Louisville.
Honey Roasted Leg Of Lamb
1 boneless leg of lamb olive oil 3 cloves of garlic fresh rosemary 1 yellow onion,chopped 1 tomato, diced 2 carrots, chopped 1 bay leaf pinch of cayenne pepper 1 tsp. of paprika 2 oz. Sherry wine vinegar 2 oz. Brandy 2 Tbsp. Honey salt and pepper
Preheat oven to 400 F. Season the leg of lamb with salt and pepper. Chop the rosemary and garlic very fine and add olive oil. Stir and rub over the lamb. Place in roasting pan with a little water and bake for 45 minutes. Lower heat to 350 F. In a skillet, heat olive oil and saute the onion, tomato, bay leaf, black pepper; then add the cayenne, the paprika, the sherry wine vinegar, the rosemary and the brandy and reduce. Add the honey to the sauce and taste the sauce. Salt to taste. Pour the sauce over the lamb and continue roasting for an additional 15 minutes. COOKING TIME: 30 minutes