Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes
Preparation
20 MIN
Cooking
1 H 30 MIN
Servings
6
Freezes

Lamb Stew and Roasted Bell Pepper and Fingerling Potatoes

Ingredients

    Lamb Stew

  • 2 lb (1 kg) lamb cubes (shoulder meat)
  • 3 tablespoons (45 ml) butter
  • 4 cloves garlic, chopped
  • 1 can 14 oz (398 ml) diced tomatoes
  • Salt and pepper

    Roasted Fingerling Potatoes and Bell Peppers

  • 1 1/2 lb (675 g) small whole fingerling potatoes (or halved, if large)
  • 2 red bell peppers, seeded and cubed
  • 2 tablespoons (30 ml) melted butter
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • 2 tablespoons (30 ml) chopped fresh chives
  • 2 tablespoons (30 ml) chopped fresh basil
  • Salt and pepper

Preparation

Lamb Stew

  1. In a large skillet, brown meat in butter. Add garlic and cook for 1 minute.
  2. 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

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. In a large baking dish, combine potatoes, bell peppers and melted butter. 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.