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Pyrénées-style slow-cooked lamb with sherry and paprika

You'll need

2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, thinly sliced 3 fresh bay leaves 1 tbsp thyme leaves 3 red capsicum, seeds removed, finely chopped 4 large tomatoes (about 800gm), blanched, peeled, seeds removed, coarsely chopped 500 ml dry sherry (fino) 30 gm (¼ cup) sweet paprika 1.5 kg boneless lamb shoulder trimmed, cut into 3cm pieces To serve: rosemary-roasted nicola potatoes


  • 01
  • Preheat oven to 150C. Heat olive oil in a large casserole over medium heat. Sauté onion, garlic, bay leaves and half the thyme until soft (10-15 minutes). Reduce heat to low medium, add capsicum, cover with a lid and stir occasionally until very soft (25-30 minutes). Add tomato and stir until sauce thickens and starts to catch on bottom of pan (25-30 minutes). Add sherry and bring to the boil over medium heat (3-5 minutes). Add paprika, 1 litre hot water, and return to the boil (7-10 minutes), reduce heat to low and cook, skimming scum from surface (10-15 minutes).
  • 02
  • Spread lamb in a single layer in a roasting pan, scatter with remaining thyme and season to taste. Spoon over sauce and roast until meat almost falls apart (2½-3 hours). Serve with a little sauce, and rosemary-roasted nicola potatoes to the side.
Note At MoVida, this dish is made from a whole baby lamb and is meant to be shared. Frank Camorra suggests serving it with rosemary-roasted nicola potatoes.

"I'd like to serve MoVida's slow-cooked lamb at my next dinner party. Would you please ask Frank Camorra for his recipe?"
Dorinda Jones, Carlton, Vic

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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