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    Cordero al Chilindrón

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    50 mins
    Total time
    60 mins
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    • 1Kg milk-fed lamb leg, boned and diced
    • 1 large onion, finely chopped
    • 1 whole garlic head, peeled and finely chopped
    • 1 bay leaf
    • 4 tsp choricero pepper puree
    • 4 tbsp plain flour
    • 150ml white wine
    • 500ml water
    • 2 large potatoes, peeled and cut into small pieces
    • A handful of flat-leaf parsley, finely chopped
    • Salt to taste


    Cordero al Chilindrón is a traditional Spanish lamb stew that is typically served in the regions of Navarra, La Rioja and Aragón. It is a heartwarming Spanish stew made from milk-fed lamb that is slowly cooked in onions, garlic, choricero pepper and white wine until it melts in the mouth and served with fried parmentier potatoes.


    1. Start by coating the lamb in the flour and season with salt.
    2. In a large casserole dish, heat two tablespoons of the olive oil and brown the lamb on all sides and set aside.
    3. Allow the pan to cool down slightly, add some more olive oil and gently cook the chopped onions, garlic and bay leaf for 10 minutes.
    4. Add the choricero pepper puree, cook for a couple of minutes, add the white wine, water and lamb and bring the stew to the boil, reduce the heat to a simmer and cook on a gentle heat for 30 minutes, adjust the seasoning.
    5. While the lamb cooks, fry the potatoes in hot oil until lightly brown on all sides, drain on to some kitchen paper before adding to the stew before serving with a good sprinkle of chopped parsley.

      Shop Ingredients

      Spanish Milk-fed Lamb Leg 0.8Kg


      Murillo Viteri Crianza 2018


      Familia Suarez Choricero Pepper Puree


      Senorio de Vizcantar


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