Cochifrito (Lamb with lemon and garlic)

By | January 29, 2011

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875g lean boneless lamb, cut into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, finely chopped
1 tablespoon mild paprika (pimenton dulce)
3 tablespoons lemon juice
4 tablespoons finely chopped flat leaf parsley, plus extra to garnish
100ml vegetable or chicken stock
salt and pepper
finely grated lemon rind, to garnish

Season the lamb to taste with salt and pepper. Heat the oil in a large, non-stick frying pan over a medium heat. Add the lamb and cook, turning frequently, for 6-8 minutes until browned all over.

Transfer to a heavy-based flameproof casserole and add the garlic, onions, pimenton, lemon juice, parsley and stock. Cover tightly and simmer gently over a low heat for 1 1/2 hours or until the lamb is tender.

Serve immediately, garnished with finely chopped parsley and grated lemon rind.

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