Lamb Txilindron

SERVES 4

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Instead of roasting a leg of lamb just for this dish, use any smaller leftover portions from a roast (and the pan drippings) to make this Basque-style stew.

1 61/2-71/2-lb. boneless leg of lamb,
trimmed of excess fat and butterflied
1 tbsp. granulated garlic
1 tbsp. salt
1 cup white wine
1 tbsp. cornstarch
3 tbsp. olive oil
6 cloves garlic, peeled and chopped
1 medium onion, peeled and thinly sliced
1 green bell pepper, stemmed, cored,
seeded, and cut into 1" pieces
1 tsp. dried red pepper flakes
1 6 1/2-oz. jar pimientos, drained
and cut into 1" pieces

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1. Preheat oven to 400 °. Season lamb with granulated garlic and salt. Transfer to a roasting pan, fat side up, and roast for 30 minutes. Decrease oven temperature to 325° and roast for 30 minutes. Pour half the wine over the lamb and roast until internal temperature of meat registers 145°, about 20 minutes more. Transfer lamb to a cutting board and return pan to oven to let drippings brown, 20—25 minutes. Pour off remaining fat. Add 1 1/2 cups water to pan, scraping browned bits with a wooden spoon. Bring to a simmer on topof the stove over medium heat. Combine cornstarch with 2 tbsp. water and whisk into pan. Simmer until sauce is thick, about 5 minutes, and set aside.

2. Saving choice cuts of lamb for another use, trim away smaller exterior pieces of meat (you should have about 2 lbs.), trim them of fat and gristle, and cut any chunks into 2" pieces.

3. Heat oil in a heavy medium pot over medium heat. Add garlic, onions, and bell peppers and cook for 5 minutes. Add pepper flakes and cook for 2 minutes. Add lamb pieces, remaining 1/2 cup wine, and reserved sauce, decrease heat to medium-low, and simmer stew for 45 minutes. Add pimientos, cover pot, and gently simmer stew until lamb is very tender, 2-3 hours more.