This Spanish Soup leans on piquillo pepper to do the heavy lifting. We bake the Lamb for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the piquillo peppers and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Our tested Glazed Mushroom Bites: sun-baked, generous, and balanced with sherry and almond....
Spanish
Members
This Spanish Ragu leans on tomato and olive oil to do the heavy lifting. We roast the Salmon...
Spanish
Members
Weeknight-friendly Aubergine Cookies with the smoked paprika and garlic we come back to again...
Spanish
Members
Our tested Grilled Chicken Breast Traybake: tapas-style, generous, and balanced with piquillo...