José Pizarro: Caramelised Piquillo Peppers with Lamb Cutlets

In Spain, our understanding of ‘lamb’ differs from many other countries in the northern hemisphere.

We tend to eat lamb when it’s very young, still suckling from its mother, hence calling it ‘suckling lamb’. We use the sheep milk to make the world-famous Manchego cheese. I love this meat so much, and could easily devour a kilo by myself!

These days, it’s definitely easier to find high-quality younger lamb in the UK; one of my favourites to cook and eat is Welsh salt-marsh lamb. It’s always at the top of my list and brings back warm memories of those Sunday roasts with Hilda, Peter’s mum, who knew how to cook it perfectly, served with her fresh mint sauce, and always such crispy roasted, delicious Welsh potatoes.

Piquillo peppers, on the other hand, come from Navarra in northern Spain. They’re not very large or fleshy, but they have a beautiful smoky flavour, as they’re roasted over charcoal. You’ll usually find them in tins or jars. They’re great as a garnish when grilled or, in this case, caramelised to create extra sweetness.

Extracted from The Spanish Pantry by José Pizarro (Quadrille, £28) Photography © Emma Lee. Buy now

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