Lamb with Red Wine and Chorizo

Lamb with Red Wine and Chorizo
Preparation time : 15-20 minutes

Cooking time : 1 hour 15 minutes

Oven Temperature : Gas mark 3, 170°C, 325°F

Serves : 4 - 6



450-675g (1-1½lb) lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch) cubes
30ml (2tbsp) plain flour seasoned with salt and pepper
30ml (2tbsp) olive oil
100g (4oz) chorizo or spicy paprika sausage, skinned and cut into large chunks
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
300ml (½pint) good, hot lamb stock
150ml (¼pint) good red wine
1 x 410g can black-eye peas or butter beans, drained
Small bunch freshly chopped parsley


Toss the lamb in the seasoned flour. 

Heat the oil in a large non-stick frying pan on a moderate heat.  Cook the lamb and chorizo in batches for 3-4 minutes until brown.  Transfer to a large ovenproof casserole dish.

In the same frying pan cook the onions and garlic until soft.  Spoon into the casserole dish with the stock and wine. 

Bring to the boil, reduce the heat, cover and cook on the hob or in the oven for 1 hour, stirring occasionally.

10 minutes before the end of the cooking time add the beans.

Garnish with the parsley and serve with seasonal vegetables and rice or potatoes.
Tip: If preferred replace the wine with extra stock.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]