Lamb with Roasted Peppers Recipe

Name: Lamb with Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 3 1/2 pounds boneless lamb shoulder, trimmed, cut into 2-inch cubes; 1 tablespoon kosher salt; All-purpose flour, for dredging; 1/4 cup extra-virgin olive oil; 3 tablespoons vegetable oil; 2 medium onions, cut into 1-inch chunks; 4 medium carrots, cut into 1-inch chunks; 5 garlic cloves, chopped; 2 fresh bay leaves, or 3 dried bay leaves; 1 cup dry white wine; 1 tablespoon dried oregano; 2 tablespoons red-wine vinegar; 4 roasted red bell peppers, jarred or freshly roasted, cut into 1-inch-thick strips

Servings: persons

3 to 3 1/2 pounds boneless lamb shoulder, trimmed, cut into 2-inch cubes
1 tablespoon kosher salt
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
2 medium onions, cut into 1-inch chunks
4 medium carrots, cut into 1-inch chunks
5 garlic cloves, chopped
2 fresh bay leaves, or 3 dried bay leaves
1 cup dry white wine
1 tablespoon dried oregano
2 tablespoons red-wine vinegar
4 roasted red bell peppers, jarred or freshly roasted, cut into 1-inch-thick strips

1
Season the lamb with 2 teaspoons salt.
2
Spread flour on a plate, and dredge the lamb in flour, tapping off the excess.
3
Heat the olive oil and vegetable oil in a large skillet or shallow Dutch oven over medium-high heat.
4
Add the lamb, and brown on all sides, about 8 minutes.
5
Remove the browned lamb to a plate.
6
Add the onions, carrots, and garlic to the skillet or Dutch oven.
7
Once they are sizzling, reduce the heat to medium and toss in the bay leaves.
8
Cook until the garlic is fragrant, about 1 minute.
9
Pour 1/2 cup of the white wine into the pot so the garlic doesnt burn.
10
Return the meat to the pot, sprinkle with the oregano, and let cook over gentle heat until the meat juices are released, then dried up again, about 5 minutes.
11
Pour in the remaining 1/2 cup white wine, bring to a simmer, then cover and cook until lamb is tender, about 1 hour.
12
Check occasionally to make sure the lamb is still cooking in liquid.
13
If not, reduce the heat to keep the bottom of the pan from drying up.
14
When the lamb is tender, uncover and pour in the vinegar and the remaining teaspoon salt.
15
Cook, uncovered, until the liquid is almost gone, about 5 minutes.
16
Add the roasted-pepper strips, and cook until the flavors come together, about 5 minutes.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 to 3 1/2 pounds boneless lamb shoulder, trimmed, cut into 2-inch cubes, 1 tablespoon kosher salt, All-purpose flour, for dredging, 1/4 cup extra-virgin olive oil, and more.

Yes, Lamb with Roasted Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb with Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions