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Lamb with Roasted Peppers

peppers

GREAT COMBINATION

This Lamb with Roasted Peppers is for anybody that loves roasted red peppers as much as I do. This is a definite “serve with a crusty loaf of bread” type of a recipe.

I prefer roasting my own peppers for this recipe. The fresher the ingredients the better. But if your in a hurry a couple of jars of Sarica roasted red peppers will work just fine. To roast the peppers simply place the whole pepper under a broiler until the skin is well charcoaled. Turning occasionally to make sure you get all the sides. Then place them in a bowl and wrap the top with a plastic wrap to let the steam loosen the skin. Peal the skin, clean out the seeds, slice and your ready to use.

If you don’t want to ruin this Lamb with Roasted Peppers recipe, don’t forget the wine and the bread.

INGREDIENTS

Le Creuset 12-oz. Round Enameled Cast Iron Mini Dutch Oven, Cherry Red

  • 3 pounds of lamb, cubed
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/2 cup of flour for dredging
  • 1/4 cup of extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 yellow onion, sliced
  • 1 cup of dry white wine
  • 1 cup of chicken broth
  • 2 15oz cans of diced tomatoes
  • 5 red bell peppers, roasted or 2 jars of roasted red peppers
  • 1 bay leaf
  • 1 tsp of dried oregano

    PREPARATION

  • Season the flour with salt and pepper.
  • Dredge the lamb in the flour.
  • In a large pot saute the onions and garlic for 2 minutes in the olive oil.
  • Remove the onions and garlic and set aside.
  • Cook the lamb in the oil until browned.
  • Return the onions and garlic to the pot.
  • Add the wine, broth, tomatoes, peppers, bay leaf and oregano to the pot.
  • Cook for around 1 hour until meat is nice and tender.

    Serves 6 to 8 people.

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