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Agnello e Peperoni : Lamb with Sautéed Peppers

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Agnello e Peperoni : Lamb with Sautéed Peppers
    Posted: 11 March 2012 at 10:28
From the hilly high pastures of Abruzzi and Molise, comes this dish of braised lamb and sautéed peppers, piquant and sweet. Red wines from Abruzzi pair perfectly, for example: Montepulciano d´Abruzzo.
 
Agnello e Peperoni
 
Serves 6:
 
1 3/4 dry white wine
1/3 cup packed fresh oregano chopped or 2 tsps dried
3 tblsps extra virgin olive oil
4 bay leaves
2 garlic cloves crushed
1 tblsp shredded lemon peel
3 1/2 pounds of lamb trimmed and cut into 1 inch chunks
 
6 tblsps of olive oil extra virgin
1 large onion of choice ( I use Spring onion Calcots pronounced Kal Sot from Barcelona ) charred on flame and finely chopped
1 1/2 tblsp minced Italian parsley
2 chili peppers seeded and thinly sliced
2 large garlic cloves
1 cup of Italian plum tomatoes crushed ( deseeded and peeled )
1 cup  homemade chicken stock or veal stock
2 red bell peppers cut into thin strips
2 yellow bell peppers cut into thin strips
2 green horn shaped Italian peppers cut into thin strips
 
Marinade for Lamb:
1 ) combine the 1st six ingredients in large bowl
2) add the lamb and toss well
3) cover and refrigerate over night
 
1) remove lamb from the marinade 
2) scrape any herbs clinging to lamb and dry lamb
3) reserve marinade ***
4) heat 2 tblsps oil in heavy Dutch oven over medium heat
5) add half the lamb and brown ( transfer to bowl ) 
6) add 2 tblsps to Dutch Oven
7) add onion and parsley and sauté 3 minutes
8) add chilies and sauté until onion begins to get golden, about 5 minutes
9) mix in minced garlic and reserved marinade
10) return lamb to Dutch oven and add tomatoes
11) reduce heat  and cover partially and simmer until lamb is tender and sauce thick however, not dry  
12) adding up to 1 cup stock if necessary and cook on low flame, 1 hr. and 1/2.
 
a) heat remaining 2 tblsps oil in heavy skillet over high heat and sauté the bell peppers and chili peps and the green horn Italian pepper and sauté until tender, however,  firm to bite.
 
b) add to lamb and simmer 10 minutes more
 
c) serve hot with a warm oven bread and redwine from same region in Italia
 
Written by: Margaux Cintrano.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 09:20
this looks great, and an easy step-by-step!
 
i don't have easy access to lamb, but i imagine this might go well with venison and would be worth a try!
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:26

This is versatile recipe and not too complicated, shepherd´s and farmer´s  lunch ... Venison yes, I believe it would work too --- and / or beef ...

The milk fed baby lamb 45 days old or less, is a specialty in Castilla León - Spain and Abruzzi, Italia. I recall a chef in the Hudson Valley, NY who owns a restaurant called Blue Hill, Chef and Restaurateur Dan Barnes, was raising baby lambs --- farm to table restaurant.
 
Try it with venison, and let us know how it turns out. I like input and feedback.
 
Thanks for note, Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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