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Chilli Lamb - Easy And Fantastic

Published Tuesday, 31 December, 2013 by Misty

Slow cooks while you study/shop/party


  • 3 tsps olive oil (or any other oil)
  • 2kg leg of lamb
  • 1lb onions
  • 3 large red peppers
  • 2 large red chillies
  • 4 garlic cloves
  • 2 x 14g cans of chopped tomotoes
  • 10fl oz white wine
  • salt & pepper (as much as you like)
  • none of the above quantities are critical, have made with red wine, with other veg, larger and smaller meat joint and with dry/flaked chilli. Just make sure there is enough fluid.


Serves 6

heat oven to 160c 325f or gas mark 3

1. Heat oil in frying pan and fry everything except the lamb and the wine (use the biggest fry pan you have or do it in 2 lots).

2. Put lamb in a large roasting tin, pour over all the fried veg stuf from the fry pan and the wine then cover it loosely with foil.

3. Put in oven and cook for 4 hours then take off foil and cook for a further hour until lamb starts falling off the bone (if you can't wait the extra hour you can shred it off with a fork if you think its cooked enough)

4. Let all the meat fall into the veg mix and stir it all together.

5. Serve with rice, potatoes, in a wrap, on toast, or any other way.

keep leftovers in fridge delicious next day.

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  • Thanks to Amanda for uploading this amazing recipe!!! Can't wait to try it.