dinner · dairy-free
Braised lamb with red pepper bulgur
Lamb shoulder simmered until spoon-soft, served on red pepper bulgur that soaks up the cooking juices. A slow, easy dinner for two.
- Time
- 115min
- Steps
- 5
Ingredients
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Allergens
Contains wheat.
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Shopping list
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Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the lamb into chunks, season with the salt and brown in the olive oil.
-
2
Stir in half the chopped onion and 150 ml of the stock. Cover and simmer gently for about 90 minutes, until fork tender (well past 63°C (145°F)).
-
3
In a separate pan, soften the rest of the onion in a spoonful of the lamb juices. Add the chopped roasted red pepper, the coarse bulgur and the remaining stock.
-
4
Cover and simmer for 12 to 15 minutes until the bulgur is tender, then let it stand 5 minutes.
-
5
Serve the lamb on the bulgur with its juices spooned over.
