LAMB TXILINDRON BASQUE LAMB STEW

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Lamb Txilindron Basque Lamb Stew image

Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.

Provided by Queen Dragon Mom

Categories     Lamb/Sheep

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs leg of lamb, leftover roasted pieces
2 cups drippings, from pan
1/2 cup white wine
3 tablespoons olive oil
6 garlic cloves, peeled and chopped
1 onion, medium peeled sliced thinly
1 green bell pepper, cleaned and chopped into 1-inch pieces
1 teaspoon red pepper flakes
1 (6 1/2 ounce) jar pimientos, drained and cut into 1-inch pieces

Steps:

  • Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.
  • Add pepper flakes and cook until they release their aroma.
  • Add lamb pieces, wine and pan drippings.
  • Reduce heat to medium-low. Simmer for 45 minutes.
  • Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.

Nutrition Facts : Calories 605.2, Fat 41, SaturatedFat 14.6, Cholesterol 152, Sodium 140.3, Carbohydrate 8.8, Fiber 2.1, Sugar 3.5, Protein 43.6

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