Cider-House Lamb Stew

Cider-House Lamb Stew
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 3 bay leaves
  • 3 garlic cloves, minced
  • 4 (3 x 1-inch) lemon rind strips
  • Cooking spray
  • 1 (3-inch) cinnamon stick
  • 4 cups apple cider, divided
  • ½ teaspoon black pepper
  • + 11 more ingredients
    • ½ cup dry vermouth or white wine
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 1 ½ cups (1-inch) pieces red bell pepper
    • ½ cup all-purpose flour
    • 2 cups chopped onion
    • 1 teaspoon salt
    • 1 ½ cups (1-inch) pieces green bell pepper
    • 1 ¼ cups (1-inch-thick) sliced carrot
    • 1 ½ pounds potato, cut into 1-inch pieces (about 5 cups)
    • 2 tablespoons vegetable oil, divided
    • 3 ½ pounds boned leg of lamb

Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the ...

View full recipe at My Recipes

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