Basque Lamb Braise
This rich, delicious braised lamb can be served with pasta, or used as a pie filling with
1.5kg boned leg of lamb
12 shallots, roughly chopped
1 ½ tsp
225g jar sliced
Iblea sea salt and freshly ground black pepper
Cube the lamb and dredge in seasoned flour. Heat some EVO and fry in small batches until browned. Transfer to an ovenproof pot or casserole.
Gently fry the shallots in more EVO for 2 minutes. Add wine to shallots and then add piment d’Espelette and pesto all'Arrabbiata. Cook gently for 5 minutes.
Add to casserole dish with the piquillo pimientos and the tomatoes.
Cook slowly in 160˚C oven for 3 to 4 hours.
Cool overnight and remove any excess fat. Reheat slowly in the oven before serving.
Available in store only$74.50 $59.50per kg
Available in store only
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