Oven Stew of Lamb

Ingredients

  • 3 ½ pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks
  • 2 cups converted rice, cooked according to package directions*
  • 8 large garlic cloves, peeled
  • ½ cup all-purpose flour
  • 2 ½ cups dry red wine (such as Merlot)
  • 1 (3.5-ounce) package prosciutto, finely diced
  • 1 teaspoon ground black pepper, or to taste
  • + 7 more ingredients
    • 1/8 teaspoon ground cloves
    • 1 ½ tablespoons ground paprika
    • 2 yellow onions, cut into eighths
    • 2 large bay leaves
    • 3 tablespoons olive oil
    • 2 ½ teaspoons kosher salt
    • 4 large red bell peppers, seeded and sliced into 2-inch pieces

1. Preheat oven to 350°. Season lamb with 1/2 teaspoon kosher salt. Combine flour, remaining 2 teaspoons salt, paprika, and ground black pepper in large heavy-duty zip-top plastic bag. Add 6 lamb chunks to bag, seal, and shake well. Place lamb pieces on a large baking sheet, and repeat until all ...

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