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.

 

 

i don't have easy access to lamb, but i imagine this might go well with venison and would be worth a try!

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.