Italian Braised Lamb
INGREDIENTS:
5 tb olive oil
3 Garlic cloves crushed
1 kg Lamb, lean boneless
1 Capsicum red, cut into strip, shoulder cut into 4cm pcs
250 ml Lamb or beef stock
2 Brown onions
500 g Potatoes, peeled & cut into
1/2 bn italian parsley, leaves only - 4cm pieces chopped
60 g Pecorino, grated
DIRECTIONS:
1. The potatoes should be yellow, waxy ones, such as Petrones
or Desirees.
2. Heat half the oil in a large heavy pot. Brown lamb well
in batches and, using a slotted spoon, remove to a plate. Add
remaining oil. Add onion and cook until softened. Add parsley,
garlic and capsicum. Return lamb to pot, stir and add stock
and freshly ground pepper to taste. (Donīt add salt yet as
pecorino is a salty cheese) Reduce heat, cover, and simmer
for 30 minutes.
3. Add potato and simmer for another 20 minutes, or until lamb
is almost tender. Stir in cheese and cook for 10 minutes.
Season with freshly ground pepper and salt to taste.
Italian Braised Lamb
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