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Slow Roasted Lamb With Paprika Recipe

Slow-roasted lamb with paprika

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Cooking time


  • 1 tbsp olive oil
  • 1 tbsp piri piri oil
  • 2 medium brown onions, finely chopped 4 garlic cloves, crushed
  • 1 long red chilli, chopped
  • 3 anchovies, finely chopped
  • 1 tbsp Portuguese pimento paste
  • 3 fresh bay leaves
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary leaves
  • 3 red capsicums, seeds removed and finely chopped 2 cans diced tomatoes
  • 500ml sherry
  • 2 tbsp smoked paprika
  • 1 litre veal stock
  • 1.5kg boneless lamb shoulder, trimmed and cut into 3cm pieces

Note: This recipe can be done a day in advance, and re-heated.


  1. Pre-heat oven to 150oC. Heat olive oil in a large casserole dish over medium heat. Sauté onion, garlic, chilli, anchovies, pimento paste, half the bay leaves, half the thyme and half the rosemary leaves for 3–5 minutes or until soft but not coloured.
  2. Reduce heat to medium low, add capsicum, cover with a lid and stir occasionally for 15–20 minutes until soft.
  3. Add tomatoes and stir occasionally for 1 minute or until sauce thickens. Add sherry and bring to the boil over medium heat (3–5 minutes).
  4. Add paprika and stock and return to the boil, reduce heat to low and cook, skimming scum from the surface for 10–15 minutes.
  5. Meanwhile, heat a large frypan over high heat and seal lamb in batches to brown all over. Add to sauce and add remaining bay leaves, thyme and rosemary.
  6. Cook in the oven until meat almost falls apart (2½ - 3 hours). Serve with garlic and rosemary smashed potatoes.

Note: chilli oil can be used instead of piri piri oil but use less as it is hotter. Roasted capsicum pesto can be used instead of pimento paste. Piri piri oil and pimento paste available at Portuguese delicatessens and some speciality stores.

Preparation time
Cooking time


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