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Braised spanish lamb

Serves   4
Prep time: 15 mins
Cooking time: 1.5 hours

Lamb and paprika are firm favourites in Spanish cuisine. We’ve combined them with sweet orange and salty feta for the perfect balance of flavours.





  • 800g lamb shoulder chops
  • 2 onions, diced
  • 4-6 cloves Numero Uno NZ Garlic, minced
  • 3 tsp Gregg’s Smoked Paprika
  • 500g The Greater Good Mini Carrots, cut into four
  • 150g green olives (optional)
  • 1 orange, thinly peeled skin and juice
  • 1 Superb Herb Living Italian Parsley, roughly chopped
  • 400g Wattie’s Chopped Tomatoes, drain and save the juice
  • 250mls Campbell’s Stock (chicken or vegetable)
  • 400g Sunrice Brown Rice
  • 100g Bouton D’or Feta, crumbled
  • Salt
  • Pepper
  • Olive oil
  • Plain flour


  1. Prepare in the morning if using a slow cooker.
  2. In a bowl mix salt and pepper with plain flour.
  3. Trim excess fat from meat then coat well in seasoned flour.
  4. Heat a little oil in a heavy-based pan on medium heat and brown the meat. Set aside on a paper towel, to drain any fat.
  5. Sauté the onion, garlic and paprika until just brown, and the sliced choritzo if using.
  6. Add back the meat, along with the carrots, olives, orange peel and juice (or put everything into the slow cooker).
  7. Add half the chopped parsley, the drained tomatoes and enough stock to almost cover the meat.
  8. Cover tightly and cook on stove top on a very low heat until tender, or in the slow cooker according to instructions.
  9. Stir occasionally, adding extra stock if needed.
  10. Cook rice as per instructions on packet, adding the reserved tomato juice to the water.
  11. Serve the lamb and sauce over the rice topped with crumbled feta and chopped parsley.

Add more:

  • Substitute fresh dill for the parsley and add some capers
  • Add some Choritzo for extra Spanish flavour
  • Freeze any leftover stock in ice cube trays for use at a later time