Cordero al Chilindrón

Name: Cordero al Chilindrón (Yrenees Lamb with White Wine and Paprika Sauce)
Yield: Media Ración 6, Ración 4
Cuisine: Spain
Ingredients: 4 bay leaves; 2 brown onions, finely diced; 1.5 kg (3 lb 5 oz) lamb forequarter, cut into 5 cm (2 inch) squares; 2 tablespoons Spanish sweet paprika; 1 tablespoon chopped flat-leaf (Italian) parsley; 4 garlic cloves, chopped; 5 red capsicums (peppers), seeded, membrane removed and finely chopped; 500 ml (17 fl oz/2 cups) dry white wine; 6 large tomatoes, peeled, seeded and chopped; 100 ml (3½ fl oz) olive oil; 1 tablespoon thyme leaves, chopped

Yrenees Lamb with White Wine and Paprika Sauce

Preparation info

Media Ración
6

Difficulty
Medium

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

If you are lucky enough to have a Spanish or even Italian butcher, the request to chop up a whole forequarter of lamb will come as no surprise. They know that forequarter is the tastiest part of the animal and that given a good chance to slow cook in an oven it will release its rich, succulent cooking juices. If you get a dumbfounded look from your butcher ask for 1.5 kg (3 lb 5 oz) of forequarter pieces such as chop, shoulder and shank and ask them to use their band saw to cut it into chun