Cordero guisado con verduras de temporada

- by Alvaro PérezSZ | Recipes

Time: 1h 20minutes

Category: Meat

Cost: Medium

Difficulty: Easy

Antonio González, one of the most highly reputed chefs in Zamora, is a committed advocate for the exceptional quality of Zamora’s local products and works closely with a number of local projects to get that message out to the world at large.

He is responsible for making Zamora's gastronomy a little bit more universal. Top-quality local produce, cuisine based on regional traditions, and finished dishes in line with the latest gastronomic trends took him to be the first Zamorano chef awarded with a Michelin star in his Restaurant “El Rincón de Antonio”.

His place was a Zero KM restaurant, part of the slow food movement. Most of his supplies were bought direct from local producers who had grown, processed or bred their produce within 100 kilometers of the restaurant kitchen.

Traditional local ingredients such as lechazo de Castilla and Leon (PGI)-Milk fed lamb-, Fuentesaúco chickpeas (PGI), Aliste veal, Fermoselle olive oil, Zamorano Cheese (PDO), and mushrooms formed part of dishes that were always essential in his menu to put his place at the leading-edge of cuisine.

Although he has now closed his restaurant, he continues to work in support of our local agri-food industry creating new recipes and specialising in milk-fed lamb, lamb, mutton and milk-fed goat. His aim is to make sure that these fantastic local ingredients are given the recognition their high quality deserves.

Today  González Antono brings us his recipe for Stewed Lamb with Seasonal Vegetables.


Cook the vegetables, peas and asparagus for 8 minutes and the artichokes for 12 minutes. Reserve the broth.

Season the lamb in pieces, sauté in olive oil until golden. Add onion and chopped garlic, sauté for 2 minutes. Add the diced tomato, sauté for 2 minutes. Add the beer and vegetable broth until the lamb is fully covered. Cook 1h 20 min over low heat. With 5 minutes to go until the end of cooking, add the vegetables and add salt.


Plated on a soup plate highlighting the lamb pieces and topped with the vegetables and parsley.


(Serves 4)

800g PGI Lamb meat (leg and shoulder)

1 Diced


2 Garlic cloves

1 Diced Tomato

100g Peas

4 Fresh (thick) white asparagus

4 Artichokes (heart)

Salt, Pepper and Olive Oil


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