Lamb and Chorizo Casserole


• 100g Chorizo 
• 880g Lamb Neck Fillet 
• 75g Plain Croutons 
• 2 Garlic Cloves 
• 50ml of White Wine 
• 50ml of White Wine Vinegar 
• Half tsp of Oregano 
• Half tsp of Paprika 
• Half tsp of Cumin 
• 100ml Lamb Stock 
• Bay Leaf 
• Parsley 
• Green Beans/Veg 


1. Gently fry 100g of chorizo in a pan. 
2. Once browned remove from the pan and add in and gently fry 800g of lamb neck fillet for a few minutes. 
3. Next pour 75g of plain croutons into a food blender with 2 garlic cloves, 50ml of white wine, 50ml of white wine vinegar, half a tea-spoon of oregano, half a tea-spoon of paprika, and half a teaspoon of cumin. 
4. Add 100ml of lamb stock and blitz to form a paste. 
5. Back to the pan, now add in the chorizo, the bread paste from the blender, and 300ml of lamb stock along with a bay leaf. 
6. Bring to the boil and then cover and leave to simmer for 1 hour 30 minutes.
7. Garnish with parsley and serve with green beans and chunky bread. Enjoy!