1 pound lamb leg cut to chunks,
10 medium potatoes,
1 sliced onion,
3 cloves garlic, chopped,
1 red bell pepper,
1 pinch of each, dried oregano,
fresh chopped mint and seasoning salt,
salt to taste,
2 tbsp. extra virgin 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. This lamb stew recipe is suitable for home cooking and gives you a reliable tasty dish with minimum attention. For more recipes like this go to the Lamb Recipes page.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.