Lamb, Chorizo, And Mushroom

Lamb, Chorizo, And Mushroom

Lamb, Chorizo, And Mushroom

This started off as a way to use up the remains of our Easter Sunday roast lamb.

The problem was, the lamb on its own wouldn’t be enough to build a meal around.

A tricky little conundrum, and no mistake.

Then Mrs. Paleovirtus came up with the idea of adding chorizo. Our local eco-supermarket sell a rather splendid sausage that contains pig and spices, which, of course, is just as it should be.

I  felt that although the final dish would be tasty enough, it still needed a little extra in the mix, somehow.

Mushrooms! Mushrooms would bring their own earthy flavour, as well as soaking up all those meaty flavours, too, delicious little sponges that they are.

I always like to make tomato based sauces when using chorizo. Seeing as the sausage itself is wonderfully spicy to start with, I keep things simple, and just add plenty of onions and garlic.

We ate the dish with plenty of steamed broccoli. Turned out well for a “wing it” job.

Lamb, Chorizo, And Mushroom


  • 250g leftover lamb roast
  • 250g Paleo friendly chorizo
  • 250g closed cap mushrooms
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 500g chopped tomatoes
  • olive oil
  • salt and freshly ground black pepper


  • Remove the casing from the chorizo, then cut the sausage into chunks about the size of a fingernail. Set aside.
  • Cut the lamb into similar sized chunks as the chorizo. Set aside.
  • Wipe the mushrooms clean, trim the stalks, then halve them. Set aside.
  • Heat 2 tbsp of olive oil in a large, non-stick, lidded pan over medium heat. Fry the chorizo until it has taken on a good colour, and rendered its fat into the pan, about 5 minutes or so. Remove the sausage with a slotted spoon, leaving the rendered fat behind in the pan. Set the sausage chunks aside.
  • Add the onion to the pan, and stir fry until soft, about 5 minutes or so.
  • Add the garlic and mushrooms, and continue to stir fry for a further 3 minutes.
  • Add the chopped tomatoes to the pan. Season with salt and freshly ground black pepper to taste. Return to a low simmer, and cook, covered, for 10 minutes, stirring often.
  • Return the chorizo to the pan, together with the chopped lamb. Stir well, and return to a low simmer. Cook, covered, for 10 minutes, stirring often.
  • Remove the pan from the heat. Serve.


2 thoughts on “Lamb, Chorizo, And Mushroom

  1. mconnelly2015

    My goodness the Lamb, Chorizo and Mushrooms was good! We didn’t have any leftover lamb so I substituted chicken and didn’t have quite enough fresh tomatoes so I added a small can of organic, fire roasted, tomatoes. Served it over lightly sauted cauliflower rice with fresh mango on the side. Ran out of everything and people were begging for more.

    Thank you for your innovative recipes. You cook the same way I like to cook!


    1. paleovirtus Post author

      Chicken and chorizo’s another brilliant combination – the chicken soaks up all the flavours a treat.

      Glad it went down well! Thanks for the kind words, too! 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s