April 6, 2023

Basque Piperade with Braised American Lamb Shoulder




Marinated American lamb chops with rosemary & garlic on a plate


  • 5 pounds braised American Lamb shoulder, shredded
  • 1-1/2 gallons julienned yellow onions
  • 3 quarts red bell peppers, julienned, seeded
  • 3 quarts green bell peppers, julienned, seeded
  • 3 quarts Poblano peppers, julienned, seeded
  • 6 tablespoons minced fresh garlic
  • 6 cups white wine
  • 2 to 8 cups vegetable stock
  • 3 #10 cans peeled Roma tomatoes
  • 6 bay leaves
  • 3 tablespoons 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.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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