Paprika Spiced Lamb (New Zealand)

• 3 lbs lamb (fully-trimmed loin, rump or cutlets)
• salt & pepper (to taste)
• cooking oil (to sear lamb meat)
• 2 12 tablespoons cooking oil
• 8 slices bacon
• 3 medium onions (thinly sliced)
• 1 tablespoon tomato paste
• 3 garlic cloves (finely chopped)
• 1 teaspoon fresh thyme
• 2 -3 teaspoons paprika
• 2 lemons, juice of
• 2 cups veal stock or 2 cups vegetable stock
• 10 ounces cream
• 1 12 lbs potatoes (diced & par-boiled)
• sea salt (to taste)
• fresh ground black pepper (to taste)

1. Potatoes - Par-boil, drain & set aside.
2. Do not overcook.
3. Paprika Sauce - Heat oil in a lrg saucepan over mod heat.
4. Add bacon & onion & saute till golden brown.
5. Add tomato paste & cont to fry for 2 min, stirring well.
6. Add garlic, thyme & paprika & combine well.
7. Fry for 30 seconds, then add lemon juice & stock.
8. Bring to a boil & reduce heat to a slow simmer for 15 min (don't simmer too hard or the sauce will reduce too much).
9. Remove from heat & adjust seasoning to taste.
10. The sauce should be a thick coating consistency.
11. If too thick, add a little extra stock to dilute.
12. Lamb - Season lamb & sear in hot oil till cooked to your liking.
13. Set aside, covered & in a warm place to rest before carving.
14. To Serve - Just before serving, add the cream & bring the sauce back to a simmer.
15. Add the potatoes to complete their cooking (be careful not to overcook the potatoes or allow them to break up - they will heat through & finish cooking very quickly).
16. Place 6 portions of sauce & potatoes on dinner plates & arrange sliced lamb over the top.
17. Notes: Sauteed onion w/pitted chopped olives was suggested as an optional garnish, but the picture of sauteed fresh mushrooms on the side kept flashing before my eyes.
18. :-).
19. Recipe Tips: (found at the end of the recipe) 1) If using lamb loin or rump, sear the pieces whole & then slice to serve.
20. For cutlets, sear & put aside till required.
21. 2) Paprika varies widely in quality & freshness.
22. Good paprika will thicken the sauce in a similar way to flour & will require time to cook out the raw, grainy texture.

lamb, salt, cooking oil, cooking oil, bacon, onions, tomato paste, garlic, thyme, paprika, lemons, veal stock, cream, potatoes, salt, fresh ground black pepper

Taken from www.food.com/recipe/paprika-spiced-lamb-new-zealand-170486 (may not work)