BASQUE PORK RECIPES RECIPES

Steps:

• Heat the oven to 150ºC fan/ gas 3½. Season the lamb chops with salt and pepper. Heat 1 tbsp of the oil in a large hob-safe casserole (about 6 litres) over a high heat. Fry the chops in batches, adding more oil as necessary, for 5 minutes on each side until evenly browned. Remove from the pan with a slotted spoon, set aside and reduce the heat to medium.
• Add 1 tbsp oil and fry the onion, garlic and rosemary with a little seasoning for 10 minutes until soft. Stir in the paprika and espelette, then fry for 1 minute. Add the wine, bring to the boil and simmer for 3 minutes, then stir in the tomatoes, peppers, vinegar and sugar. Return the lamb to the casserole and add just enough water to cover.
• Bring back to the boil, cover the pan, then put in the oven. Cook for 2 hours or until the meat is falling from the bone. Remove from the oven and rest for at least 20 minutes. Serve topped with rosemary sprigs, with crusty bread if you like.

Steps:

• Heat the oven to 150ºC fan/ gas 3½. Season the lamb chops with salt and pepper. Heat 1 tbsp of the oil in a large hob-safe casserole (about 6 litres) over a high heat. Fry the chops in batches, adding more oil as necessary, for 5 minutes on each side until evenly browned. Remove from the pan with a slotted spoon, set aside and reduce the heat to medium.
• Add 1 tbsp oil and fry the onion, garlic and rosemary with a little seasoning for 10 minutes until soft. Stir in the paprika and espelette, then fry for 1 minute. Add the wine, bring to the boil and simmer for 3 minutes, then stir in the tomatoes, peppers, vinegar and sugar. Return the lamb to the casserole and add just enough water to cover.
• Bring back to the boil, cover the pan, then put in the oven. Cook for 2 hours or until the meat is falling from the bone. Remove from the oven and rest for at least 20 minutes. Serve topped with rosemary sprigs, with crusty bread if you like.