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LAMB CALDERETA

A beautiful Spring lamb stew with wild garlic and fresh peas
READY IN

1 hour 50 minutes

COOKING TIME

1 hour 30 minutes

PREP TIME

20 minutes

SERVES

4 people

ingredients

  • 1 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 2 white onions, grated
  • 6 cloves of garlic, crushed
  • 1/2 tsp La Chinata mild paprika
  • 2 milk-fed lamb legs (1.4 kg)
IN STOCK
  • 200g grated tomato
  • 200g red pepper, diced
  • 2 litres chicken or begetable stock
  • 500ml white wine
  • 160g fresh peas, cooked
  • 80g wild garlic leaves

METHOD

  1. Preheat the oven to 180°C.
  2. Heat a little olive oil in a large, deep saucepan and cook the onion and garlic until soft.
  3. Add the diced pepper and cook for a few more minutes before adding the paprika and grated tomato.
  4. Simmer for a few more minutes, add the white wine and reduce and finally the legs of lamb.
  5. Over a medium heat simmer for a few minutes more, add the stock and cook slowly for about one and a half hours.
  6. Once the meat is tender, stir in the cooked peas and wild garlic before serving.

ingredients

  • 1 tbsp Brindisa Arbequina olive oil
(each)
IN STOCK
  • 2 white onions, grated
  • 6 cloves of garlic, crushed
  • 1/2 tsp La Chinata mild paprika
  • 2 milk-fed lamb legs (1.4 kg)
IN STOCK
  • 200g grated tomato
  • 200g red pepper, diced
  • 2 litres chicken or begetable stock
  • 500ml white wine
  • 160g fresh peas, cooked
  • 80g wild garlic leaves

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