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