Lamb Stew with Roasted Bell Pepper and Fingerlings

Lamb Stew:

2 lb. lamb cubes (shoulder meat)
3 Tbsp. Butter Olive Oil
4 cloves garlic, chopped
1 - 14 oz. can diced tomatoes
salt and pepper
Roasted Fingerling Potatoes and Bell Peppers:
1 1/2 lb. small whole fingerling potatoes (or halved, if large)
2 red bell peppers, seeded and cubed
2 Tbsp. Butter Olive Oil
1/4 c. chopped flat-leaf parsley
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh basil
salt and pepper

Lamb Stew:
In a large skillet, brown meat in butter. Add garlic and cook for 1 minute. Add tomatoes and bring to a boil. Cover and simmer over low heat for about 1 hour and 15 minutes or until meat becomes tender. Remove lid for the last 15 minutes if there is a lot of cooking juices. Stir a few times. Season with salt and pepper.

Roasted Fingerling Potatoes and Bell Peppers:
With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a large baking dish, combine potatoes, bell peppers and butter olive oil. Season with salt and pepper. Roast for about 45 minutes or until vegetables begin to brown. Sprinkle with fresh herbs. Pour lamb stew over vegetables. Toss and serve immediately.

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