Lamb stew with peppers


by: Cooking Bird

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.


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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)

Nutrition Facts
Lamb stew with peppers

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

how is this calculated?

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1.  The day before, mix all the marinade ingredients together. Put the pieces of lamb into a bowl, cover with the marinade and keep in the fridge overnight.

2.  Next day, drain the meat from the marinade. Pass the marinade through a fine sieve and set aside. Put the meat on a tray or large plate and season. Put the flour on another plate and use to dust the meat. Shake off any excess flour.

3.  Heat a large saucepan until really hot. The pan needs to be big enough to hold all the meat at once, letting it all come into contact with the base so that it sizzles and forms a crust, rather than steaming (if necessary, use two smaller pans). Add the sunflower or vegetable oil, put in the lamb and cook quickly, until the meat is golden brown and crusty, then turn ever and let the ether side become golden and crusty as well. Turn the heat down and lift out the meat — keep it en a warm plate.

4.  Add the chopped onion to the pan, stirring and scraping to pick up all the crusty pieces of protein that will be clinging to the base. Cook for about 5 minutes — the onions will color a 1itt1e — adding an extra spoonful of oil if necessary (the pieces of meat 1eft in the pan will tend to suck up all the oil). Add the strained marinade and reduce right down about 10 to 15 minutes. Skim of any impurities (scum) that come to the surface, and continue to boil until you have a rich dark sauce.

5.  Put the lamb into the sauce and stir to coat for a couple of minutes. Add the stock, bring back to a boil, skim again and then turn clown the boat to a simmer for about 1 hour.

6.  While the meat is simmering., make the polenta: put the milk and cream into a pan and bring to the boil. Whisk in the polenta and cook on a high heat for about 5 minutes until it thickens. Turn clown the heat and cook for around BO minutes., stirring every 5 minutes, until the polenta has the consistency of porridge.

7.  While the polenta is cooking, prepare the peppers: heat a saucepan, add the olive oil, then put in the diced onion and cook gently for about 5 minutes, without allowing it to color. Add the peppers, season and cover with a lid. Cook for about 30 to 15 minut3s, checking every now and again. The peppers should be just soft, neither mushy nor crunchy. Take off the heat.

8.  When the meat is cooked, it will he soft and will flake to the touch. Lift it out with a slotted spoon, taking care not to remove too many onions at the same time.

9.  Put the remaining sauce through a fine sieve and then hack on the heat. Reduce until it has a coating consistency. Taste and adjust the seasoning, if necessary. Add the meat, bring back to the boil, then turn down to a simmer.

10.  Season the polenta and put the pan containing the peppers hack on the heat to heat through.

11.  Spoon the polenta into the middle of warm serving plates, arrange the peppers around that, then spoon the moat on top of the polenta. Finish with the sauce, just before serving.

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