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Tuesday 21 August 2018  
Home > "Chilindron" spring lamb with Espelette Pepper (Basque cuisine) recipes
01.01.2003 -main course - lamb

"Chilindron" spring lamb with Espelette Pepper (Basque cuisine)

« The choice of lamb used varies from one side of the Pyrenees to the other. In the French Basque country, spring lamb is used (raised by the mother) whereas grass-fed lamb is more appreciated on the Spanish side. Today’s delicious recipe, spiced up with fresh Espelette pepper, offers an example of the use of spring lamb. » 
Type Main course - lamb - spring lamb - Espelette pepper - Easter
Level of difficulty medium
Preparation time Soaking the peppers: 2 hr Preparation: 45 min Cooking: 1hr 35 min
Origin France – Basque cuisine
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Serves 4 to 6

  • 3 ½ lb (1.5 kg) spring lamb cut into medium-sized pieces
  • 5 mild Espelette peppers soaked in warm water for 2 hr
  • 3 chopped garlic cloves
  • 1 large onion, thinly sliced
  • 10 tbsp tomato sauce
  • 1 dash olive oil
  • Salt
  • Freshly ground black pepper


  • Soak the fresh, mild Espelette peppers in warm water for 2 hours
  • Put the lamb pieces in a large bowl
  • Salt the lamb, then mix well
  • Brown the lamb pieces with a dash of olive oil in a large casserole for 5 to 7 minutes over high heat
  • Then, set the lamb aside on a plate
  • Remove the excess oil and grease from the casserole and brown the chopped garlic and onion
  • Stir the mixture well and regularly, and allow to cook over low heat for 15 minutes; salt lightly
  • After 15 minutes, add the lamb pieces (along with the juices) back into the casserole
  • Mix well, then add the tomato sauce, the pulp, the Espelette peppers as well as a little of the pepper marinade
  • Cover the casserole and allow the ingredients to simmer over low heat for one hour
  • Watch over the casserole during cooking and, if necessary, add some pepper marinade so that the lamb pieces stay submerged
  • After 1 hour of cooking, check to see if the lamb pieces are tender; if not, continue cooking. Adjust seasoning as necessary with salt and pepper


  • Bring the casserole straight to the table, accompanied by steamed potatoes lightly sprinkled with parsley, or good-old homemade mashed potatoes

Suggested drink or wines

A Bodegas Remelluri red from the La Rioja region will accompany this spicy dish perfectly

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See Also :
Easter recipes  Easter recipes
Lamb recipes  Lamb recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
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