Lamb with Roasted Peppers

Lamb with Roasted Peppers


  • 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, How to  roast red peppers

  • 1 bay leaf

  • 1 tsp of dried oregano


  • 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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