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Ingredients for 4 portions: 1 pound lamb leg cut to chunks, 10 medium potatoes, 4 carrots, 1 sliced onion, 3 cloves garlic, chopped, 1 red bell pepper, oregano, mint, seasoning salt, olive oil.
Recipe: Peel the potatoes and carrots and cut them to chunks. Sauté lightly the vegetables in the olive oil and transfer them in a roasting pan. In the same frying pan, sauté the lamb leg chunks until seared and add them in the roasting pan over the vegetables.
Deglaze the bottom of the frying pan with 4ounce of water and add the liquid in the roasting pan. Season the stew and sprinkle with the fresh herbs. Cover the roasting pan with a lid and cook in a preheated oven at 425 F for 30-35 minutes, or until ready.
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