Lamb with Roasted Peppers

INGREDIENTS

• 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

  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.