Lamb and Chorizo Casserole

Lamb & Chorizo Casserole

A rich, slow-cooked feast featuring tender lamb and smoky chorizo with a unique Mediterranean bread-paste base.

What you need

100g Chorizo 800g Lamb Neck Fillet 75g Plain Croutons 2 Garlic Cloves White Wine & Vinegar Oregano, Paprika & Cumin Lamb Stock & Bay Leaf Parsley & Green Beans

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How to make

1

Brown the Meat

Gently fry 100g of chorizo in a large casserole dish. Once browned, remove and add 800g of lamb neck fillet, frying until browned on all sides.

2

Create the Bread Paste

Pour croutons into a blender with 2 garlic cloves, 50ml white wine, 50ml white wine vinegar, and half a teaspoon each of oregano, paprika, and cumin. Add 100ml lamb stock and blitz to form a smooth paste.

3

Simmer

Add the chorizo, bread paste, and 300ml of lamb stock back to the pan with a bay leaf. Bring to the boil, then cover and leave to simmer for 1 hour 30 minutes until the lamb is tender.

4

Serve

Garnish with fresh parsley and serve with green beans and some crusty bread for dipping into the rich sauce.

Serving: Perfect for a cozy weekend dinner that fills the house with amazing Mediterranean aromas!

Enjoy,
Lynsey Queen of Clean xoxo