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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 vegetable stock
500ml white wine
160g fresh peas, cooked
80g wild garlic leaves
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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 before adding the white wine and finally the diced legs of lamb.
  5. Over a medium heat, reduce the wine until there’s no alcohol left, before adding the stock, covering the dish and transfering to the oven to cook slowly for about one and a half hours.
  6. Check the meat is tender and stir in the peas and wild garlic to cook through before serving.

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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 vegetable stock
500ml white wine
160g fresh peas, cooked
80g wild garlic leaves
Add all to basket

Add in stock items to your basket

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