Name: Lamb with Red Peppers (Cordero con Pimientos Morrones)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 wineglass dry white wine; 1 wineglass cold water; 1 tablespoon paprika; Freshly ground black pepper; 4 red peppers; 5 large tomatoes, skinned and chopped (or use 1 × 397g [14oz] can tomatoes, drained, instead); 3 cloves of garlic, finely sliced; 4 tablespoons olive oil; 200g (7oz) serrano ham, finely diced; 1 large onion, chopped; Salt; 900g (2lb) boned leg of lamb, cut into cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

900g (2lb) boned leg of lamb, cut into cubes
Salt
Freshly ground black pepper

Europe
Spain
Main course
Spicy
Gluten-free
Mediterranean

Method

Season the lamb with some salt and black pepper. Prepare the red peppers by roasting them in a preheated oven, 200°C/400°F (gas mark 6), for about 5 minutes, or by grilling them, turning frequently, until the outsides are blackened. Remove them from the