Succulent leg of lamb, cut up in pieces for quick cooking and slowly braised with onions and red peppers is a delicious and easy suggestion for your Easter table. To accompany the lamb, try adding some creamy Parmesan potatoes and simple, oven-roasted carrots with shallots.
Happy Easter everyone!
Braised Lamb with Parmesan Potatoes
(Serves 4-6)
For the lamb:
- 2 lbs. lamb leg, cut into 1½” pieces
- — salt and freshly ground pepper
- ¼ cup olive oil
- 2 cups onions, chopped
- 1 sm. red pepper, seeded and diced
- 4 med. cloves of garlic, minced
- 1 tsp. smoked paprika
- 1 tsp. oregano
- ⅔ cup red wine
- 1½ cups water
- 1 cup crushed tomatoes
- Season the lamb pieces well with salt and pepper. In a medium size pot, heat the olive oil and gently brown the lamb, making sure you do not crowd the pot. Remove the sautéed pieces and set aside. Add the onions and peppers and cook until they are soft and lightly browned. Add the garlic and the smoked paprika and mix well.
- Return the meat to the pan and stir to mix. Deglaze with the wine and then add the water, the tomatoes and the oregano into the pot. Bring to a boil; reduce the heat and simmer, covered, for about an hour and a half, or, until the meat is tender and completely cooked. Towards the end of the cooking time, uncover and cook until sauce is slightly reduced.
For the Parmesan Potatoes:
(Serves 6)
- 3 lbs. Yukon Gold potatoes, cut into 1” cubes
- 1 tsp. salt
- ½ cup half and half
- ½ cup grated Parmesan cheese
- ⅓ cup melted butter
- 1 tsp. salt
- ½ tsp. pepper
- Place the potatoes in a medium pot filled with water, add the salt and bring to a boil. Reduce heat to medium-low and cook for about 15 minutes or until tender. Drain and return potatoes to the pot.
- Under low heat, stir in the half and half, the Parmesan cheese, melted butter, salt and pepper. Cook for about 30 seconds, stirring well. Remove from the heat. Mash the potatoes and serve.
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