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Lamb with Red Peppers and Rioja

Lamb with Red Peppers and Rioja

2 pounds of lean lamb fillet or stew

1 Tablespoon all purpose flour

¼ cup olive oil

2 red onions, sliced

4 garlic cloves, sliced

2 teaspoons paprika

1/4 teaspoons ground cloves

1 2/3 cups red Rioja wine

2/3 cups lamb stock

2 bay leaves

2 thyme sprigs

3 red bell peppers halved and seeded

salt and black pepper

 

  1. Preheat oven to 3250F. Cut lamb into chunks. Season flour and coat lamb.
  2. Heat the oil in a frying pan. Saute lamb until all sides are browned. Put lamb into ovenproof dish.
  3. Lightly sauté onions, garlic, paprika, and cloves.
  4. Add the Rioja, lamb stock, bay leaves, and thyme and bring to a boil stirring.P
  5. Pour over lamb and cover. Then bake for 30 minutes.
  6. Remove from oven and place the red halved peppers in pan. Lightly salt and pepper. Bake for 30 more minutes.

Good with fresh green beans and saffron rice or bake potatoes.


For a variation

Use lean pork instead of lamb and a white wine in place of the red wine.

From “Mediterranean: food of the sun” by Jacqueline Clark and Joanna Farrow

Posted: 2008-03-17