Basque Lamb Stew

  • 14 Jan - 20 Jan, 2023
  • Mag The Weekly
  • Cookery


· 1½ kg lamb chops, excess fat trimmed

· 2-3 tablespoons olive oil

· 1 large onion, finely chopped

· 4 garlic cloves, crushed

· 2 teaspoons chopped rosemary leaves, plus extra sprigs to serve

· 2 teaspoons smoked paprika

· 1 teaspoon espelette pepper flakes

· 500 ml cranberry juice

· 400 g chopped tomatoes

· 2 large roasted peppers, roughly chopped

· 2 tablespoons vinegar

· 2 teaspoons caster sugar


Heat the oven to 150°C. Season the lamb chops with salt and pepper. Heat a tablespoon of oil in a casserole over high heat. Fry the chops in batches, until evenly browned. Remove from the pan, set aside and reduce the heat to medium. Add one tablespoon of oil and fry the onion, garlic and rosemary with a little seasoning until soft. Stir in the paprika and espelette, then fry for a minute. Add the cranberry juice, bring to boil and simmer for three minutes, then stir in the tomatoes, peppers, vinegar and sugar. Return the lamb to the casserole and add just enough water to cover. Bring back to boil, cover the pan, then put in the oven. Cook until the meat is falling from the bone. Remove from the oven and let it rest. Serve topped with rosemary sprigs, and crusty bread if you like.v