Italian Braised Lamb and Potatoes
Photo: flickr user avlxyz
Ingredients
Preparation
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. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes.
3
4
Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party.
Tools
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Yield:
6.0 servings
Added:
Tuesday, December 15, 2009 - 1:39pm