Authortapasonline
RatingDifficultyIntermediate

Fillet of lamb cooked in a rich red wine sauce, served with roasted peppers - Lamb fillets are quite easy to obtain, but try to ensure that they are a suitable size and shape for medallions. It doesn’t matter too much about the quality or provenance of the wine, but it needs to be robust. If you are making the dish in advance, then you don’t need to reduce the sauce as much, as you will do that when you re-heat it.

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 3 Good-sized Lamb Neck fillets
 2 Red Onions, roughly chopped(1 large or 2 small)
 3 Cloves of Garlic, roughly chopped, (or 1 spoon of garlic purée)
 1 tbsp Pimentón Dulce
 1 tsp Dried Thyme(or 1 small sprig of fresh thyme)
 2 tbsp Olive Oil
 Plain (All Purpose) flour, (seasoned with salt and black pepper)
 1 Lamb stock cube
 275 ml Hot water275ml/ half pint
 1 Red wineHalf a bottle (35cl)
 8 Pimientos del piquillo (or 2x red bell peppers or 1 red Mediterranean pointy pepper)

1

Cut the fillets into approximately 3cm/1.5” medallions and coat lightly with seasoned flour. Fry briefly in hot olive oil until lightly browned. Dry on kitchen paper and set aside.

2

In a large saucepan or stockpot, heat the olive oil and then fry the onions and garlic for a 2 Minutes until the onion is translucent. Add the pimentón, thyme and bay leaves and stir gently.

3

Return the lamb to the pan. Crumble the stock cube into the pan and add the hot water, stirring gently. Add the red wine and combine all the ingredients together.

4

Cover and simmer on a low heat for about 45 Minutes, stirring occasionally to prevent it sticking. If the sauce begins to look dry, add a little hot water. Remove the lid and increase the heat to thicken the sauce until it reaches the desired consistency. Before service, remove the bay leaves and fresh thyme, if using.

5

For the red peppers, if you are using pimientos del piquillo (Spanish roasted red peppers), you need only to put them in the oven a few minutes before service: they need to be hot, but not dried out. If you are using bell peppers or fresh pointy peppers, put them on a baking sheet, drizzle with olive oil and place in a hot oven when you begin to heat the lamb and red wine, turning them half way through.

6

Serve three lamb medallions with plenty of sauce, garnished with two pimientos del piquillo, one pointy pepper or half a bell pepper.

CategoryCooking Method, ,

Ingredients

 3 Good-sized Lamb Neck fillets
 2 Red Onions, roughly chopped(1 large or 2 small)
 3 Cloves of Garlic, roughly chopped, (or 1 spoon of garlic purée)
 1 tbsp Pimentón Dulce
 1 tsp Dried Thyme(or 1 small sprig of fresh thyme)
 2 tbsp Olive Oil
 Plain (All Purpose) flour, (seasoned with salt and black pepper)
 1 Lamb stock cube
 275 ml Hot water275ml/ half pint
 1 Red wineHalf a bottle (35cl)
 8 Pimientos del piquillo (or 2x red bell peppers or 1 red Mediterranean pointy pepper)

Directions

1

Cut the fillets into approximately 3cm/1.5” medallions and coat lightly with seasoned flour. Fry briefly in hot olive oil until lightly browned. Dry on kitchen paper and set aside.

2

In a large saucepan or stockpot, heat the olive oil and then fry the onions and garlic for a 2 Minutes until the onion is translucent. Add the pimentón, thyme and bay leaves and stir gently.

3

Return the lamb to the pan. Crumble the stock cube into the pan and add the hot water, stirring gently. Add the red wine and combine all the ingredients together.

4

Cover and simmer on a low heat for about 45 Minutes, stirring occasionally to prevent it sticking. If the sauce begins to look dry, add a little hot water. Remove the lid and increase the heat to thicken the sauce until it reaches the desired consistency. Before service, remove the bay leaves and fresh thyme, if using.

5

For the red peppers, if you are using pimientos del piquillo (Spanish roasted red peppers), you need only to put them in the oven a few minutes before service: they need to be hot, but not dried out. If you are using bell peppers or fresh pointy peppers, put them on a baking sheet, drizzle with olive oil and place in a hot oven when you begin to heat the lamb and red wine, turning them half way through.

6

Serve three lamb medallions with plenty of sauce, garnished with two pimientos del piquillo, one pointy pepper or half a bell pepper.

Cordero al Vino Tinto con Pimientos Rojos
IngredientsDirections