Chefs' Recipes

Pyrénées-style slow-cooked lamb with sherry and paprika

Australian Gourmet Traveller Spanish recipe for Pyrénées-style slow-cooked lamb with sherry and paprika by Frank Camorra from Melbourne restaurant MoVida.
Pyrénées-style slow-cooked lamb with sherry and paprika

Pyrénées-style slow-cooked lamb with sherry and paprika

Chris Chen
6
20M
4H 45M
5H 5M

“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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Cordera al chilindrón

Ingredients

Method

Main

1.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).
2.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.

Notes

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