Paprika Spiced Lamb (New Zealand)

Jun 01, 2023June 1, 20230 2
Paprika Spiced Lamb recipe from New Zealand
in Main

Prep

15 min

Cook

1 hr 45 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs lamb ( fully-trimmed loin , rump or cutlets )
salt & pepper ( to taste )
cooking oil ( to sear lamb meat )
2 1/2 tablespoons cooking oil
8 slices bacon
3 medium onions ( thinly sliced )
1 tablespoon tomato paste
3 garlic cloves ( finely chopped )
1 teaspoon fresh thyme
2 -3 teaspoons paprika
2 lemons , juice of
2 cups veal stock or 2 cups vegetable stock
10 ounces cream
1 1/2 lbs potatoes ( diced & par-boiled )
sea salt ( to taste )
fresh ground black pepper ( to taste )

Nutrision Information

Servings Per Recipe
6-8
Calories
700
Sugar
4g
Fat
52g
Paprika Spiced Lamb is a classic dish from New Zealand that is packed with flavor and warmth. The combination of tender lamb meat with smoky paprika and creamy sauce makes this a dish that is sure to impress. It is a great way to showcase New Zealand lamb, which is known for its high quality and delicious taste. This dish is perfect for a special occasion or when you want to impress your guests with a hearty and flavorful meal.

Instructions

1.Preheat the oven to 375°F.
2.Season the lamb with salt and pepper.
3.Heat a small amount of cooking oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned, about 3 minutes per side.
4.Transfer the lamb to a baking dish.
5.In the same skillet, add the remaining cooking oil, bacon, and onion. Cook until the bacon is crispy and the onion is soft, about 5-7 minutes.
6.Add the tomato paste, garlic, thyme, and paprika. Cook for another 2-3 minutes.
7.Pour in the lemon juice, and stock, and stir until combined.
8.Pour the mixture over the lamb in the baking dish.
9.Cover the dish with foil and bake for 1 hour.
10.Remove the foil and bake for an additional 30-45 minutes until the lamb is cooked to your desired doneness.
11.In a separate pot, cook the par-boiled diced potatoes with sea salt and black pepper until tender.
12.In a small saucepan, heat the cream until hot but not boiling.
13.Serve the lamb with the potatoes and cream sauce.

PROS

This dish is hearty and comforting, perfect for a cold night in.

The paprika adds a smoky and slightly sweet flavor that pairs well with the tender lamb meat.

It makes a great centerpiece for a dinner party or special occasion.

CONS

The dish takes some time to prepare and cook, so it may not be ideal for a quick weeknight dinner.

Using cream in the sauce makes this dish high in calories and fat.

HEALTH & BENEFITS

Lamb meat is a good source of protein, iron, and vitamin B12. It is also lower in fat compared to beef or pork.
Paprika has anti-inflammatory properties and can help with digestion.

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