Cochifrito (Lamb with lemon and garlic)

Ingredients

• 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

Method

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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