In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

A tasty message from Europe!
Lamb and Chorizo Casserole Recipe Lamb and Chorizo Casserole Recipe

Lamb and Chorizo Casserole Recipe

Recommend this recipe

Share this recipe:

This chunky and spicy Lamb & Chorizo Casserole is packed full of big, bold flavours, perfect for a cold night in or a Sunday lunch. If you don’t fancy the bread on the side, some mashed potatoes or polenta works great too.

Preparation: 20 mins 
Cooking: 90 mins
Ingredients

Serves 4

800 g lamb neck fillet or boneless shoulder, cubed

100 g spicy chorizo, chopped into small pieces

1 packet of plain croutons (approx. 75 g)

2 cloves of garlic

50 ml dry white wine

50 ml white wine vinegar

1/2 tbsp dried oregano

1/2 tbsp sweet paprika

1/2 tbsp ground cumin

Salt and pepper

400ml lamb stock

1 bay leaf

Chopped flat-leaf parsley, to garnish

Method

Gently dry fry the chorizo in a large pan.  Once browned, remove the chorizo using a slotted spatula and then gently brown the lamb in the remaining oil for 3-4 minutes

Place the croutons into a food processor with the garlic, wine, vinegar, oregano, paprika, cumin and seasoning.  Add just a little of the stock to loosen the mix and blitz to form a smooth paste

Once the lamb has browned, add the chorizo, the bread paste, the remaining stock and bay leaf. Bring to the boil, cover and leave to simmer on a very low heat for 1 hour 30 minutes

Garnish with parsley and serve hot with a green vegetables and chunky bread

Chef's Tip

If you like a bit of a kick, then add a few chilli flakes to your paste.

Recommend this recipe

Share: