Ingredients

Serves 4

Prep: 40 min
Cooking: 75 min

 
1 lamb or capretto forequarter (about 3kg)
4 cloves garlic
2 tbsp sweet Spanish paprika, plus extra, to serve
100ml olive oil, plus extra, to drizzle
1 large onion, roughly chopped
4 bay leaves
750ml (3 cups) dry sherry
4 nicola potatoes (or other waxy potatoes), peeled
¼ (300g) savoy cabbage, finely shredded
¼ cup small mint leaves
4 red radishes, thinly sliced
1 lemon, juiced
2 tsp thyme leaves

Method

Known in Portugal as chanfana, this rustic dish is traditionally served at weddings and on other feast days. In the restaurant, Matt makes it with young goat (capretto), which you can order from your butcher, but it works just as well with lamb.

 

To break down the lamb
1. Place lamb, skin-side down, on a work surface with the shank end facing you. Using a boning knife (see Top Tips below), cut between the leg and breast to separate the lamb into 2 pieces (the breast with ribs attached and the shoulder).
2. Using a cleaver, cut the ribs in half widthwise, then into sections of 3-4 ribs. Place on a tray.
3. Using the boning knife, separate the shank from the leg by cutting through the tendons.
4. To bone the shoulder, place the shoulder, skin-side down, on a work surface. Cut an incision in the flesh covering the blade bone, then cut away the flesh from the surface of the bone on either side to expose the bone. Cut around the top  and sides of the blade bone. Sever the tendons that join the middle bone, then discard blade bone.
5. To remove the middle bone, cut a slit along the length of the middle bone, then cut the bone away from the surrounding flesh. Cut the meat into 6cm pieces and place on tray with ribs.

To make garlic & paprika paste
Using a mortar and pestle, pound garlic, paprika and 1 teaspoon salt to a paste, then stir in 60ml (¼ cup) oil. Drizzle a little extra oil over lamb. Using your hands, rub spice paste all over lamb pieces. Season with salt and pepper.

To assemble and cook casserole
Preheat oven to 180°C. Layer the lamb (ribs, shank and shoulder pieces) in a large casserole, scattering with the onion and bay leaves as you layer. Add sherry and enough water to just cover the lamb.
Bring the lamb mixture to the boil over medium heat. Cover with a lid, transfer to the oven and cook for 30 minutes. Add potatoes to casserole, ensuring they are submerged in the liquid, then replace lid and return to the oven for a further 45 minutes or until the lamb is tender.

To make cabbage & mint salad
Place cabbage, mint and radishes in a bowl. Drizzle with lemon juice and remaining 2 tablespoons oil. Season, then toss to combine.

To serve
Divide lamb and potatoes among bowls and spoon over sauce. Sprinkle potatoes with a little extra paprika and lamb with thyme leaves, then drizzle over a little extra oil. Serve with cabbage and mint salad.

 

Top Tips
Spanish paprika, also known as pimentón, is made from ground, dried red peppers. It comes in several varieties. Sweet Spanish paprika is from delis and specialist food shops. Substitute smoked paprika, from supermarkets.

A boning knife has a sharp point and stiff, narrow blade. Its shape helps remove bones without damaging the flesh.