Lamb with Red Peppers

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

Cordero con Pimientos Morrones

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
Mediterranean
Gluten-free

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