Braised Lamb with Red Peppers and Potatoes
From Geoff Last
This dish braises for a short time, which means the meat will not be falling apart. If you prefer it fork tender you can braise it for an extra hour but be sure to add the potatoes in the last half hour of cooking so they don’t break down completely, and make sure there is enough liquid to cover them.
- 1-1/2 lbs. boneless lamb, cut into 1″ pieces (if you use shoulder, trim most of the excess fat)
- 1/2 c. unbleached white flour
- salt and pepper
- 1/4 c. olive oil
- 2 large red peppers, seeded and coarsely chopped
- 1 medium onion, cut in half and sliced thin
- 1-1/2 lbs. yellow flesh potatoes, peeled and cut into 1″ cubes
- 1 t. hot paprika 1/2 t. smoked paprika
- salt and pepper to taste
- 1/4 c. dry sherry
- 2 bay leaves
- 2 T. chopped flat leaf parsley for garnish
Preheat oven to 375°F. Dust the lamb pieces with flour and season them with salt and pepper. Sauté the red peppers and onion in the oil until the onion softens and starts to become light gold in colour. Transfer the onions and peppers to a Dutch oven with a slotted spoon. Add the lamb to the same pan the onion/pepper mixture was cooked in and brown the pieces for several minutes over medium-high heat, then add to the onion/pepper mixture.
Add the potatoes to the sauté pan and season them with the paprika and salt and pepper. Cook them over fairly high heat for several minutes (you may need to add a little more oil to the pan) to achieve some colour, and then add the sherry. Continue cooking until most of the sherry is reduced, leaving a couple of tablespoons of liquid, stirring to deglaze the pan. Add the potatoes and any accumulated juices to the mixture in the Dutch oven and stir to incorporate all the ingredients. Add enough water to cover the potatoes, then cover and cook in the oven until the potatoes are tender, about a half hour. The liquid should now be a thick sauce but if it seems watery you can remove the meat and vegetables with a slotted spoon and reduce the sauce down on the stovetop. To serve, place in a large serving dish and sprinkle with parsley. Serves 4-6.