Ingredients
Units
Scale
Ingredients (Serves 4)
- 2 pounds lamb shoulder or leg, cut into medium-sized chunks
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 bell peppers (red and yellow), sliced into strips
- 1 cup cherry tomatoes, halved (or 1 can diced tomatoes)
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Instructions
1. Prepare the Lamb
- Pat the lamb pieces dry with paper towels and season generously with salt and pepper.
2. Brown the Lamb
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the lamb pieces and sear on all sides until browned, about 8-10 minutes. Remove and set aside.
3. Sauté the Vegetables
- In the same pan, lower the heat to medium and add the onion and garlic. Sauté until softened, about 3-4 minutes.
- Add the bell peppers and cook for another 5 minutes, stirring occasionally.
4. Deglaze and Simmer
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
- Stir in the cherry tomatoes (or canned tomatoes), oregano, rosemary, and red pepper flakes (if using).
5. Braise the Lamb
- Return the browned lamb to the pan, nestling it among the vegetables.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and infused with the flavors of the herbs and peppers.
6. Finish and Serve
- Remove from heat and garnish with fresh parsley.
- Serve hot with crusty bread, roasted potatoes, or polenta to soak up the flavorful sauce.
