
Lamb stew with peppers

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When we buy lamb at Locanda, it is the whole animal, so we find ourselves with many different cuts, such as neck, which are perfect for stews. This is a great stew to make at home you just have to remember that the meat needs to be marinated for a day in advance. I really like to marinate meat, which is something that has been done for hundreds of years, originally to preserve the meat and cover any odors if it was past its best. Of course, this is no longer the point, the idea is to tenderize the meat and add flavor before cooking. You can serve this with mashed potato instead of polenta if you prefer.
ingredients
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serves: 4
8 lamb fillets (each about 3 ounces)
1/3 cup all-purpose flour
3 tablespoons sunflower or vegetable oil
2 onions (finely chopped)
6 cups Lamb stock
salt and pepper
For the marinade:
1 bottle of red wine
1 carrot
1 onion
1 celery stall
1 leaf bay
2 juniper berries
2 black peppercorns
sprig of rosemary
For the polenta:
3 1/3 cups milk
18 tablespoons double cream
2/3 cup polenta
For the peppers:
2 tablespoons extra virgin olive oil
2 onion (cut into about 3/4-inch dice)
1 red pepper (deseeded and cut into about 3/4-inch dice)
1 yellow pepper (deseeded and cut into about 3/4-inch dice)
Servings Per Recipe: 4
Amount per Serving
Calories: 1274
- Total Fat: 83.7 g
- Saturated Fat: 32.7 g
- Trans Fat: 0 g
- Cholesterol: 193.9 mg
- Sodium: 1785 mg
- Total Carbs: 72.3 g
- Dietary Fiber: 5.9 g
- Sugars: 19.6 g
- Protein: 48.5 g
preparation

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