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Spanish Lamb

Spanish Lamb

Serves 6

1 trimmed leg of NZ lamb (approx. 1.5 Kg)

Whole head of garlic, peeled, cloves halved lengthways

1 180g jar Romulo Capers in Brine  with brine

1-2 La Chinata Ñoras peppers , soaked in warm water (optional)

1 cup Rocca Giovanni Nebbiolo d'Alba red wine

1 tbsp La Chinata Smoked Paprika Bittersweet

Extra Virgin Olive Oil (EVO)

Salt and freshly ground black pepper

Bunch of silverbeet/kale or other greens, washed and chopped


Preheat oven to 180˚C. Pierce the lamb leg with a sharp knife in the fleshy parts all over the leg and insert a piece of garlic into each one. Place lamb into an oval casserole dish with a lid, or a dish that is big enough to accommodate lamb and be covered with tin foil. Add the capers plus their brine, any remaining garlic cloves, ñoras peppers and wine. Add more wine if the lamb does not sit reasonably snug. Sprinkle paprika over the lamb, add a generous splash of EVO, season and cover. Place in the oven and cook for 3-4 hours, checking and basting occasionally.

Once cooked, add your greens down the side of the lamb so it braises in the juices. Cover and leave until greens are cooked – about 10 minutes.

 Remove the lamb and leave to rest. Carve and serve with the greens, capers and juices.

 Accompany with potatoes, Moretti Quick Cook Polenta  or heated, drained El Navarrico Chickpeas or green beans or broccoli.



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