FREE STANDARD DELIVERY when you spend £80 - order before 11am to get it the next day

Lamb caldereta

A beautiful Spring lamb stew with wild garlic and fresh peas

Easter lamb stew

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
2 white onions, grated
6 cloves of garlic, crushed
1/2 tsp La Chinata mild paprika
2 milk-fed lamb legs (1.4 kg)
200g grated tomato
200g red pepper, diced
2 litres chicken or begetable stock
500ml white wine
160g fresh peas, cooked
80g wild garlic leaves
Add all to basket

Add in stock items to your basket

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.

Share this

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

Add in stock items to your basket

Browse recipes by category