Smoked Paprika Lamb In White Wine
Ingredients
2 Spanish chorizo sausages, sliced
750 ml bottle Riesling
4-6 cloves garlic, sliced
pared rind 1 orange
1 tblsp whole peppercorns
2-3 tblsp thyme leaves
600 grams pickled pork belly, cut into 4cm squares
2 red onions, peeled and sliced
1 tsp smoked paprika (see Cook’s Tip)
1 cup chicken stock
This classic-style casserole is full bodied and flavoursome, perfect for a winter’s night served up with Garlicky mashed potatoes. This dish is ideal for a dinner party of 8 people, so to serve four, do cut the quantities in half.
Method
1. Cut the lamb into 3cm cubes and place in a non-metallic dish with the sausages, wine, garlic, thyme, orange rind and peppercorns. Cover and marinate in the fridge overnight. Strain and reserve the wine.
2. Brown the lamb and sausage pieces in a hot pan in oil or butter until well browned and transfer to a casserole. Brown the pickled pork and add to the lamb.
3. Add the onions to the pan and brown gently, before tossing in the paprika and cooking only until fragrant, about one minute. Add the chicken stock and reserved wine and flavourings and bring to the boil. Pour over the lamb and cover.
4. Cook at 160ºC for 1 hour, then remove the lid and continue cooking for a further 1 hour or until the lamb is tender. For a thicker sauce, pour off the cooking liquid to a saucepan and simmer until reduced by 1/3rd. Pour over the lamb and season if wished and serve a garnished with herbs and accompanied with your favourite winter vegetables.
