Lamb with Red Wine and Chorizo | Recipe | Simply Beef & Lamb
Lamb with Red Wine and Chorizo Richly flavoured lamb dish for a warming supper. Lamb shoulder, leg or neck fillet cubes cooked in red wine with a hint of spicy
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Cooking tools:
- Baking dish
- Nonstick skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Kitchen scale
- Pepper mill
- Plate
Ingredients
- 450-675g lean lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
- 2 tablespoons plain flour seasoned with salt and freshly milled black pepper
- 2 tablespoons olive oil
- 100g 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 good, hot lamb stock
- 150ml good red wine
- 1 x 410g can black-eye peas or butter beans, drained
- Small bunch freshly chopped flat-leaf parsley
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