Basque Piperade with Braised American Lamb Shoulder

Recipe provided by | Chef Jenna Johansen, Innovation Chef, Epicurean Group, Denver, CO



Braised American Lamb shoulder, shredded
5 pounds
Julienned yellow onions
1-1/2 gallons
Julienned, seeded, red bell peppers
3 quarts
Julienned, seeded, green bell peppers
3 quarts
Julienned, seeded, poblano peppers
3 quarts
Minced fresh garlic
6 tablespoons
White wine
6 cups
Vegetable stock
2 to 8 cups
Peeled Roma tomatoes
3 #10 cans
Bay leaves
Piment d’Espelette (or hot paprika)
3 tablespoons


In a large pot over medium heat, sauté onion until translucent, about 10 minutes.  Add bell peppers, Poblano peppers and garlic; sauté until soft, about 5 minutes.  Deglaze with white wine; add vegetable stock if necessary to keep from burning.  Continue to cook for 10 minutes, stirring occasionally.  Add tomatoes, bay leaves and piment d’Espelette; stir and cook over medium low heat until flavors are well combined and piperade has thickened, about 1 hour.


Combine piperade and shredded lamb.  Heat to 165°F.  Serve hot with grilled bread or over rice, potatoes or polenta.

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SERVINGS: 50 servings