By chef Marc Fosh

Roast the red peppers in a hot oven until they start to blacken and blister. Remove from the oven, place in a bowl and cover tightly with cling film. Leave for 10 minutes and carefully remove the skin and discard the seeds. Place the red peppers in a pestle and mortar with the stale bread and garlic cloves. Crush to a puree. Heat the olive oil in a heavy–bottomed frying pan. Fry the diced lamb until it's nicely coloured on all sides. Add the chopped onion, thyme and paprika and lower the heat to a gentle flame. Add the tomato puree, lamb stock and cook slowly for 25 minutes. Stir in the red pepper puree and cook for a further 10 minutes. Season to taste and serve with fresh vegetables.

Best–end of Lamb a La Chilindron With
Saffron Potatoes (Serves 4) l 2 Short Best–Ends of Lamb

· 2Tspn. Choricero Pepper Puree l 2 Garlic Cloves, Crushed l 2 Tomatoes, Peeled and Chopped l 1 Large Onion, Chopped
· 3 Tbsp Olive oil
· 1 Tbsp Tomato Puree
· 1 Tbsp Chopped Parsley

Season the best–ends and fry them in a heavy–bottomed frying pan to a golden brown colour. Remove and roast in a hot oven (190/375/GAS 6) for 8–10 Minutes. Remove and let them rest. While the lamb is cooking, sweat onions and garlic in olive oil. Add the choricero pepper puree, chopped tomatoes and tomato puree and cook out over a gentle heat for about 6–8 minutes. Add the chopped parsley and season to taste. Slice the best–ends into cutlets, pour over the chilindron sauce and serve with saffron potatoes.

Saffron Potato Puree l 1 Kl Potatoes (Peeled and chopped )
· 2 Pinches of Fresh Saffron
· 200ml Olive oil
· 100ml Dry white wine

l 100ml Sea salt/Ground white pepper
Bring the white wine to the boil and add saffron. Remove from the heat and leave to infuse. Place the potatoes in a large pot and cover with cold water. Bring to the boil then add the saffron, boil until tender and just cooked. Drain the potatoes and dry well. Pass through a fine slicer, add olive oil and season to taste.