Basque Piperade with Braised American Lamb Shoulder
Braised American Lamb shoulder, shredded
Julienned yellow onions
Julienned, seeded, red bell peppers
Julienned, seeded, green bell peppers
Julienned, seeded, poblano peppers
Minced fresh garlic
2 to 8 cups
Peeled Roma tomatoes
3 #10 cans
Piment d’Espelette (or hot paprika)
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.
SERVINGS: 50 servings