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Lamb Chilindrón

Traditional menu


Although typical of the spring, lamb is on offer year round. In Navarre, one of the most typical ways of preparing it is Chilindrón style —cut and braised in a sauce made with peppers, onions, garlic, tomatoes, white wine and dried peppers. It is usually served with diced potatoes. The final result is a delightfully tasty dish that melts in the mouth.

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