Lamb With Bell Peppers Agnello Con Peperoni Recipes

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS

Steps:

• Cut the tops of the peppers, remove the core & seeds.
• Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
• Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
• Brown lamb and garlic in a large skillet over medium heat.
• Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
• Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
• Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

GRILLED LAMB WITH PEPPERS AND ONIONS

Steps:

• Heat broiler, if using.
• Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
• Mince garlic, and add to onion.
• Wash, trim, seed and julienne the bell peppers, and add to onions.
• Wash, trim, seed and mince the jalapeno, and add to vegetables.
• Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
• Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
• Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

GARLICKY LAMB WITH PEPPERS & COUSCOUS

Steps:

• Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
• Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
• Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

BRAISED LAMB SHANKS WITH PEPPERS

Steps:

• Pat dry lamb shanks. In a heavy casserole or Dutch oven that will hold all the shanks, heat oil on medium-high. Add lamb shanks and brown on all sides, about 10 minutes. Remove to a platter. Season with salt and pepper. Reduce heat to medium-low.
• Add bell peppers and onions to the pan. Sauté, stirring, until the vegetables wilt and just begin to color, 5 to 6 minutes. Add garlic, dill seed, paprika and cinnamon. Stir. Add stock and wine. Bring to a simmer. Stir in tomato paste and oregano. Season with salt and pepper. Stir in lemon juice. Return lamb shanks to the pot along with any juices on the platter. Cover them with a piece of parchment or waxed paper, cover pot with lid, reduce heat to very low and cook about 2 hours, basting the shanks occasionally and turning them at least once until the meat is very tender when pierced with a knife.
• Remove shanks from the pot. Increase heat to medium and reduce sauce by about a third, about 10 minutes. Taste and season with salt and pepper as needed. Return shanks to the pot, baste and reheat. Serve directly from the casserole or transfer to a serving dish. Strew with fresh dill before serving.

LAMB STUFFED BELL PEPPERS II

Steps:

• Fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
• Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
• Stuff the peppers, set into a lightly greased baking dish.
• Cover with foil.
• Bake in 375F oven for 30 minutes.
• Sprinkle on the lemon juice , not too much.
• Serve hot or at room temperature.

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)

Steps:

• Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
• In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
• Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
• When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

LAMB WITH BELL PEPPERS (AGNELLO CON PEPERONI)

Steps:

• Pre-heat oven to 425°F.
• When the oven has reached temperature, cut peppers in quarters and lay them skin side up on a foil-covered baking sheet; place in the oven and roast until the skins are blackened, about 15-20 minutes (see step 9 for continuing with pepper preparation).
• Meanwhile, heat the oil in a large heavy-bottomed pot over moderate heat.
• Add garlic cloves and saute until they turn golden; remove them and discard.
• Increase the heat slightly, then add the lamb to the pot and saute until all the pieces are well browned (stirring as needed).
• Add the white wine and continue to cook until the alcohol has cooked off, about 5 minutes (the raw alcohol smell will disappear).
• Add the tomatoes, salt and pepper and cook for 10 minutes at a strong simmer (adjust heat if need be) and stirring often; your liquid should be cooking down, but not completely disappearing.
• At this point, add enough boiling water just to cover the mixture; cover the pot, and simmer for 20 minutes, or until the meat becomes tender.
• Remove peppers from the oven and place in a paper bag, or a bowl covered by a plate and allow to rest 10-15 minutes.
• After this time, carefully remove the skins from the peppers, as well as seeds and stems.
• Cut each quarter into three strips, and set aside.
• When the lamb is cooked, add the pepper strips to the pot and continue to cook (lid off) only just until the peppers are warmed through and the sauce has considerably reduced (you don't want it to completely disappear, but you don't want it too liquid).
• Check seasoning (salt and pepper) and add more if desired.
• Serve and enjoy.