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.
- 1 kg. de cordero lechal
- aceite de oliva
- 1 cebolla
- 1 cabeza de ajos
- vino blanco
- pimiento choricero.
Put the lamb, cut into small pieces, in a saucepan with olive oil and fry lightly until it is golden brown.
When it is more or less ready, add the onion, garlic, white wine and salt, and cook slowly until the meat is tender.
The dish can be accompanied with dry red peppers or potatoes cut into cubes.