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Lamb with Red Wine and Chorizo
Lamb with Red Wine and Chorizo is a modern British recipe for a classic stew of lamb and chorizo sausage in a lamb stock and red wine base with black-eyed peas. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb with Red Wine and Chorizo.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4–6
Rating: 
Tags : Lamb RecipesVegetable RecipesBean RecipesBritish Recipes
Lamb with Red Wine and Chorizo: British recipe for a stew of lamb and chorizo sausage in a red wine base served with black-eyed peas.
Ingredients:
675g lean lamb, cut into 5cm cubes
2 tbsp plain flour, seasoned with salt and black pepper
2 tbsp olive oil
100g chorizo sausage, skinned and cut into large chunks
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
300ml hot lamb stock
150ml red wine
400g tin of black-eyed peas, drained
1 small bunch of parsley, chopped
Method:
Toss the lamb in the seasoned flour to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the lamb in batches for about 4 minutes, or until evenly browned all over. When all the lamb has been fried, add the chorizo (again in batches) and fry for about 3 minutes or until browned all over.
As each batch of meat cooks transfer with a slotted spoon to a casserole dish. Now add the onions and garlic to the oil remaining in the frying pan. Fry for about 6 minutes, or until soft then spoon into the casserole dish. Pour in the stock and wine then bring the mixture to a boil.
Reduce the heat, cover the dish and cook for about 60 minutes, stirring occasionally. About 10 minutes before the end of the cooking time, add the beans.
To serve, garnish with the chopped parsley and served with seasonal vegetables, rice and potatoes.
