Photo credit: © Eatwell101.com Slow cooking, to sublimate the lamb meat… Slow cooking sound like poetry, don’t you think? This slow-roasted lamb recipe is easy to prep and super forgiving. The more you forget it, the better it will taste. A nice color for a Spanish-inspired result. Enjoy!
Ingredients list for the Lamb Confit With Paprika
- 3 pounds (1 1/2 kg) lamb (shoulder, chest, leg, collar, mouse, etc …)
- 2 onions
- 4 cloves garlic
- 3 red peppers
- 5 tomatoes
- 1 tablespoon thyme
- 1 tablespoon chopped parsley
- 2 tablespoons paprika
- 1/3 cup (10 cl) olive oil
- 2 cups (50 cl) dry white wine
- salt, pepper
Directions
Prepare the sauce
1. Chop the onions and garlic and sauté in a frying pan with olive oil over high heat for 5 minutes.
2. Rinse the peppers, remove seeds and cut into small pieces before adding them to the pan. Cover and cook 30 minutes over low heat, stirring regularly.
3. Wash the tomatoes, peel, remove the seeds and crush them before adding them to the content in the pan (which normaly smell very good already). At this stage, let stew for 30 minutes, stirring regularly to avoid the sauce sticking to the pan.
4. Pour the white wine, let evaporate for 10 minutes then add 1 quart of warm water and bring to a boil. Add paprika, reduce heat to finish cooking the sauce for 20 minutes.
Slow roast lamb in the oven
1. Preheat the oven to 320ºF (160°C).
2. Brown the pieces of lamb in a skillet with a little olive oil to color the meat in little, and create a “crust” to keep moisture in. Add salt, pepper, and thyme.
3. Transfer the lamb into an oven-proof dish and cover generously with the sauce.
4. Slow roast lamb in the oven for 2 hours and a half. Sprinkle with parsley before serving with fresh pasta.
