Sunday, June 6, 2010

Pyrenees Lamb

Pyrenees Lamb with white wine and paprika sauce (serves 8-10)
from the
MoVida Cookbook


2.5 kg lamb shoulder - ask the butcher to cut into chunky pieces. (You could also use shank, or forequarter chops)
2 tablespoons thyme leaves
150ml olive oil
6 cloves garlic chopped
3 brown onions finely diced
6 bay leaves
7 red capsicums, seed, membrane removed and finely chopped
8 large tomatoes. peeled, seeded and roughly chopped

To make the sauce, heat ¼ cup olive oil in large heavy based saucepan over medium heat and sauté garlic, bay leaves and onion until soft. Reduce heat to low. Add capsicums, cover and cook stirring occasionally for 30 minute or until well softened. Add tomatoes, cover and cook 30 minutes, stirring occasionally. Add white wine, and cook 10 minutes. Add 5 and a half cups of hot water and increase heat to high. Once the water is boiling add the paprika, reduce water to low and continue cooking the sauce gently for 30 minutes.

Preheat oven to 160 degrees. Trim lamb of any excess fat and put in a roasting tin. Pour in the sauce to just cover the top of the meat (you will have left over sauce). Cook in the oven for about 2½ hours until meat comes easily off bone. As the lamb cooks, some of the sauce will evaporate, allowing the top of the meat to brown.

I should say the last 3 recipes have been found at .

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