Lamb with Red Peppers

Cordero con Pimientos Morrones

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


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


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