Basque Lamb Txilindron Stew with Pimientos
This hearty Basque dish transforms leftover roasted leg of lamb into a comforting stew. Infused with the rich flavors of pan drippings, white wine, and colorful pimientos, this recipe is perfect for using up any extra lamb from your last feast. With aromatic garlic, sweet onions, and tangy bell peppers, each bite is a delightful journey through the rustic flavors of the Basque country. Ideal for family gatherings, this nourishing stew is best served with crusty bread to soak up the delicious sauce.
4
Servings
550
Calories
9
Ingredients
Ingredients
leg of lamb
2 lbs (leftover roasted pieces, cut into bite-sized chunks)
pan drippings
2 cups (from the roast leg of lamb)
white wine
1/2 cup (use a dry variety such as Sauvignon Blanc)
olive oil
3 tablespoons (extra virgin olive oil)
garlic cloves
6 (peeled and chopped)
onion
1 medium (peeled and thinly sliced)
green bell pepper
1 (cleaned and chopped into 1-inch pieces)
red pepper flakes
1 teaspoon (use to taste)
pimientos
1 jar (6.5 ounces) (drained and cut into 1-inch pieces)
Instructions
1
In a large heavy pot, heat the olive oil over medium heat. Once hot, add the chopped garlic, sliced onions, and chopped green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
2
Sprinkle in the red pepper flakes and stir for an additional minute to release their aroma.
3
Add the leftover roasted lamb pieces to the pot, along with the white wine and pan drippings. Stir well to combine all the ingredients.
4
Reduce the heat to medium-low and allow the stew to simmer, uncovered, for 45 minutes. This will help meld the flavors together and tenderize the lamb.
5
After 45 minutes, add the drained and cut pimientos to the pot. Cover the pot with a lid and continue to simmer for an additional 2 to 3 hours, or until the lamb is incredibly tender.
6
Once cooked to perfection, serve the stew hot, accompanied by crusty bread or over rice to soak up the savory sauce.
Nutrition Information
37.5g
Fat
15g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Basque Lamb Txilindron Stew?
It is a hearty Basque dish that transforms leftover roasted leg of lamb into a comforting stew with peppers and wine.
What kind of lamb is used in this recipe?
The recipe specifically calls for 2 lbs of leftover roasted leg of lamb cut into bite-sized chunks.
What are the primary flavor components?
The stew is flavored with pan drippings, white wine, garlic, onions, green bell peppers, and pimientos.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in a serving of this lamb stew?
There are 45g of protein per serving.
What type of white wine should be used?
A dry variety such as Sauvignon Blanc is recommended.
How many garlic cloves are required?
The recipe calls for 6 garlic cloves, peeled and chopped.
What are pan drippings?
Pan drippings are the juices and fats collected from the roasting pan after cooking the initial leg of lamb.
How should the green bell pepper be prepared?
The green bell pepper should be cleaned and chopped into 1-inch pieces.
What kind of pimientos are used?
One 6.5-ounce jar of pimientos, drained and cut into 1-inch pieces, is needed.
How long do you sauté the initial vegetables?
Sauté the garlic, onions, and green pepper for about 5 minutes or until softened.
Is this lamb stew spicy?
It has a slight heat from 1 teaspoon of red pepper flakes, which can be adjusted to taste.
How long does the first simmering phase last?
The first simmer lasts for 45 minutes uncovered on medium-low heat.
How long is the final cooking stage?
After adding the pimientos, the stew is covered and simmered for an additional 2 to 3 hours.
What should I serve with Txilindron stew?
It is best served with crusty bread to soak up the sauce or over a bed of rice.
What is the total fat content?
The dish contains 37.5g of fat per serving.
What is the carbohydrate content?
There are 15g of carbohydrates per serving.
Can I use a different type of oil?
The recipe recommends extra virgin olive oil for the most authentic flavor.
How large should the lamb chunks be?
The lamb should be cut into bite-sized chunks.
Do I need to cover the pot during the whole cooking process?
No, the first 45 minutes are uncovered, while the final 2-3 hours are covered with a lid.
What texture should the lamb have when finished?
The lamb should be cooked until it is incredibly tender.
Is this recipe suitable for families?
Yes, it is described as a nourishing stew ideal for family gatherings.
What size should the onion be?
One medium onion, peeled and thinly sliced, is required.
How much pan drippings are needed?
You will need 2 cups of pan drippings from the original roast leg of lamb.
What is the main vegetable in this stew?
Onions and green bell peppers form the aromatic base of the stew.
When do I add the pimientos?
Add the pimientos after the first 45 minutes of simmering.
Can I substitute the white wine?
While white wine is traditional, you could potentially use chicken or lamb stock if wine is not desired.
What makes this a Basque dish?
The use of lamb, peppers, and slow-cooking techniques are traditional elements of Basque country rustic flavors.
Is this a good way to use leftovers?
Yes, it is specifically designed to transform leftover roasted lamb and pan drippings into a new meal.